Wild Blueberry Gingered Lemon Muffins

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Wild Blueberry Gingered Lemon Muffins
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Ingredients

  • 6 cups cake flour
  • 2 tablespoons baking powder
  • 2 teaspoons baking soda, 1/2 teaspoon salt
  • 2 cups low-fat buttermilk
  • 1 1/2 cups (12 oz) egg substitute
  • 1 1/2 cups Granulated sugar
  • 1/2 cup canola oil, 4 cups Wild Blueberries
  • 1/3 cup (3 oz) crystallized ginger, chopped
  • 2 tablespoons lemon zest
  • 1/3 cup Granulated sugar

Preparation

Preparation

1 In bowl combine flour, baking powder, baking soda and salt; reserve.

2 In another bowl beat together buttermilk, egg substitute, sugar and oil; stir into flour mixture just to blend. Fold in Wild Blueberries, ginger and lemon zest.

3 Scoop 1/4-cup batter into each greased 1/3-cup muffin tin.

4 Sprinkle each muffin with sugar. Bake in 400°F conventional oven or 375°F convection oven 18 to 22 minutes or until firm to the touch.

Source: Wild Blueberry Association of North America