Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories231.7 kcal (12%)
Total Fat9.1 g (13%)
Carbs35.6 g (14%)
Sugars19.9 g (22%)
Protein3 g (6%)
Sodium170.8 mg (9%)
Fiber1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat oven to 375°F. Fill cupcake pan with
Step 2
liners, or use cooking spray to grease them.
Step 3
In a large bowl, whisk together milk, vegetable oil,
Step 4
egg, sugar, juice, vanilla, lemon zest and sour
Step 5
cream.
Step 6
In a separate bowl, combine flour, salt and baking
Step 7
powder. Mix the dry ingredients into the large bowl
Step 8
and stir until smooth. Fold in blueberries.
Step 9
Fill cupcake liners with batter about 2/3 the way
Step 10
full. Bake for 20-25 minutes, or until lightly
Step 11
browned. Remove muffins from pan and allow to
Step 12
cool.
Step 13
To make glaze, whisk together the powdered
Step 14
sugar and lemon juice in a small bowl. Drizzle over
Step 15
muffins.
Notes
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