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Lemon Ginger Blueberry MuffinsLemon Ginger Blueberry Muffins
Lemon Ginger Blueberry Muffins
Lemon Ginger Blueberry Muffins
Lemon blueberry muffins combine lemon's bright, zesty flavor with the sweetness of blueberries. An excellent choice for busy mornings, brunch or even as a snack, these fluffy lemon ginger muffins are a delightful treat that everyone will love.
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Recipe - The Fresh Grocer - Corporate
LemonGingerBlueberryMuffins.jpg
Lemon Ginger Blueberry Muffins
Prep Time15 Minutes
Servings12
Cook Time25 Minutes
Calories213
Ingredients
2 cups flour
2/3 cup sugar
1 1/2 tsp baking powder
1 tsp McCormick® Ground Ginger
1/2 tsp baking soda
1 cup sour cream
1/4 cup milk
1/4 cup vegetable oil
1 egg, lightly beaten
1 tsp McCormick® Pure Lemon Extract
1 cup blueberries
Directions

Preheat oven to 400°F. Lightly grease 12 muffin cups or line with paper baking cups. Set aside. Mix flour, sugar, baking powder, ginger and baking soda in large bowl. Mix sour cream, milk, oil, egg and lemon extract in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be thick and slightly lumpy.) Gently stir in blueberries. Spoon batter into prepared muffin cups, filling each cup 2/3 full. Bake 20 to 25 minutes or until toothpick inserted in center of muffins comes out clean. Serve warm.

 

Nutritional Information
  • 9 g Total Fat
  • 30 g Total Carbohydrates
  • 3 g Protein
15 minutes
Prep Time
25 minutes
Cook Time
12
Servings
213
Calories

Shop Ingredients

Makes 12 servings
2 cups flour
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz, 2 Pound
$2.19$1.10/lb
2/3 cup sugar
Bowl & Basket Granulated Sugar, 4 lb
Bowl & Basket Granulated Sugar, 4 lb, 4 Pound
On Sale! Limit 4
$3.49 was $3.69$0.87/lb
1 1/2 tsp baking powder
Clabber Girl Double Acting Baking Powder, 8.1 oz
Clabber Girl Double Acting Baking Powder, 8.1 oz, 8.1 Ounce
$3.49$0.43/oz
1 tsp McCormick® Ground Ginger
McCormick Ground Ginger, 0.7 oz
McCormick Ground Ginger, 0.7 oz, 0.7 Ounce
On Sale!
$3.49 was $5.99$4.99/oz
1/2 tsp baking soda
Arm & Hammer Pure Baking Soda, 1 lb
Arm & Hammer Pure Baking Soda, 1 lb, 16 Ounce
$1.59$0.10/oz
1 cup sour cream
Daisy Pure & Natural Sour Cream, 1.5 lb
Daisy Pure & Natural Sour Cream, 1.5 lb, 24 Ounce
$4.79$0.20/oz
1/4 cup milk
Bowl & Basket 2% Reduced Fat Milk, half gallon
Bowl & Basket 2% Reduced Fat Milk, half gallon, 0.5 Gallon
$2.34$4.68/gal
1/4 cup vegetable oil
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz
Bowl & Basket 100% Pure Vegetable Oil, 48 fl oz, 48 Fluid ounce
$4.29$0.09/fl oz
1 egg, lightly beaten
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz, 12 Each
$4.49$0.37 each
1 tsp McCormick® Pure Lemon Extract
McCormick Pure Lemon Extract, 2 fl oz
McCormick Pure Lemon Extract, 2 fl oz, 2 Fluid ounce
On Sale!
$4.79 was $5.99$2.40/fl oz
1 cup blueberries
Dole Blueberries, 12 oz
Dole Blueberries, 12 oz, 12 Ounce
$5.49$0.46/oz

Nutritional Information

  • 9 g Total Fat
  • 30 g Total Carbohydrates
  • 3 g Protein

Directions

Preheat oven to 400°F. Lightly grease 12 muffin cups or line with paper baking cups. Set aside. Mix flour, sugar, baking powder, ginger and baking soda in large bowl. Mix sour cream, milk, oil, egg and lemon extract in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be thick and slightly lumpy.) Gently stir in blueberries. Spoon batter into prepared muffin cups, filling each cup 2/3 full. Bake 20 to 25 minutes or until toothpick inserted in center of muffins comes out clean. Serve warm.