Lemon-Blueberry Muffins

Health score
4%
Lemon-Blueberry Muffins
45 min.
12
175kcal

Suggestions


Start your day on a delicious note with these delightful Lemon-Blueberry Muffins! Perfectly balanced with the zesty brightness of lemon and the sweet burst of blueberries, these muffins are a treat for your taste buds. Whether you're enjoying a leisurely brunch or need a quick breakfast on the go, these muffins are sure to satisfy your cravings.

What makes this recipe truly special is the unique use of Kix® cereal, which adds a delightful crunch and a hint of sweetness to each bite. The combination of whole wheat flour and fat-free milk ensures that you’re indulging in a wholesome treat without compromising on flavor. Plus, with only 175 calories per muffin, you can enjoy them guilt-free!

These muffins are not only easy to make but also a fantastic way to incorporate fresh or frozen blueberries into your diet. The vibrant color and natural sweetness of the berries make these muffins visually appealing and irresistibly tasty. Perfect for sharing with family and friends, or simply enjoying all to yourself, these Lemon-Blueberry Muffins are a must-try for any baking enthusiast.

So, preheat your oven and get ready to fill your kitchen with the delightful aroma of freshly baked muffins. Your mornings will never be the same!

Ingredients

  • 2.3 cups corn flakes/bran flakes kix®
  • 0.3 cup brown sugar packed
  • teaspoon ground cinnamon 
  • tablespoon butter firm
  • 0.3 cup brown sugar packed
  • 0.8 cup skim milk fat-free (skim)
  • 0.3 cup vegetable oil 
  • teaspoons lemon zest grated
  •  eggs 
  • 1.3 cups flour whole wheat
  • teaspoons double-acting baking powder 
  • 0.5 teaspoon salt 
  • cup blueberries fresh thaw (do not )

Equipment

  • bowl
  • oven
  • ziploc bags
  • muffin liners
  • rolling pin
  • meat tenderizer

Directions

  1. Heat oven to 400°F.
  2. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups with shortening or spray with cooking spray.
  3. Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. Set aside.
  4. To make topping, in small bowl, mix 2 tablespoons of the crushed cereal, 1/4 cup brown sugar, the cinnamon and margarine until crumbly; set aside.
  5. In medium bowl, mix 1/3 cup brown sugar, the milk, oil, lemon peel and egg. Stir in remaining crushed cereal, the flour, baking powder and salt just until moistened. Gently stir in blueberries. Divide batter evenly among muffin cups; sprinkle with topping.
  6. Bake 20 to 24 minutes or until golden brown.

Nutrition Facts

Calories175kcal
Protein7.56%
Fat30.84%
Carbs61.6%

Properties

Glycemic Index
20.21
Glycemic Load
4.47
Inflammation Score
-5
Nutrition Score
10.034347731134%

Flavonoids

Cyanidin
1.04mg
Petunidin
3.89mg
Delphinidin
4.37mg
Malvidin
8.34mg
Peonidin
2.5mg
Catechin
0.65mg
Epigallocatechin
0.08mg
Epicatechin
0.08mg
Luteolin
0.02mg
Kaempferol
0.2mg
Myricetin
0.16mg
Quercetin
0.95mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:174.85kcal
8.74%
Fat:6.36g
9.78%
Saturated Fat:1.1g
6.86%
Carbohydrates:28.56g
9.52%
Net Carbohydrates:25.43g
9.25%
Sugar:13.85g
15.39%
Cholesterol:14.1mg
4.7%
Sodium:269.29mg
11.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.51g
7.01%
Manganese:0.86mg
42.76%
Selenium:13.24µg
18.92%
Iron:2.85mg
15.85%
Folate:58.47µg
14.62%
Phosphorus:126.18mg
12.62%
Fiber:3.13g
12.53%
Vitamin B1:0.18mg
11.68%
Vitamin K:11.14µg
10.61%
Vitamin B6:0.21mg
10.26%
Calcium:100.72mg
10.07%
Vitamin B2:0.17mg
9.9%
Vitamin B3:1.96mg
9.8%
Magnesium:38.74mg
9.68%
Vitamin B12:0.5µg
8.29%
Vitamin A:288.71IU
5.77%
Zinc:0.84mg
5.62%
Copper:0.1mg
5.24%
Vitamin E:0.67mg
4.45%
Potassium:141.66mg
4.05%
Vitamin D:0.49µg
3.26%
Vitamin B5:0.28mg
2.83%
Vitamin C:1.63mg
1.98%