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Wild Blueberry Gingered Lemon Muffins


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Wild Blueberry Gingered Lemon Muffins


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Wild Blueberry Gingered Lemon Muffins


  • Prep Time : 10 min
  • Cook Time : 20 min
  • Ready Time : 30 min



  • 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



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

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