Wild Blueberry Gingered Lemon Muffins

Name: Wild Blueberry Gingered Lemon Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Servings
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

Author:
Jamie Geller Test Kitchens
Publish date:
Apr 5, 2010

30minDuration
20minCook Time
10minPrep Time
ServingsServings

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

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