Blueberry and Lemon Maple Muffins
Recipe from Kellogg's
20 mins
45 mins

Blueberry and Lemon Maple Muffins

Recipe from Kellogg's
Recipe from Kellogg's
  • 1 1/4  cups all-purpose flour
  • 2 1/2  teaspoons baking powder
  • 2   teaspoons grated lemon peel
  • 1/4  teaspoon salt
  • 1   cup Ready-To-Eat Cereal Smart Start® Healthy Heart Maple & Brown Sugar (crushed to 1/2 cup)
  • 2  6  ounce containers low-fat lemon yogurt
  • 1/2  cup refrigerated egg substitute*
  • 1/2  cup firmly packed brown sugar
  • 2   tablespoons vegetable oil
  • 3/4  cup fresh or frozen blueberries
  • 1   tablespoon granulated sugar
  • 1   teaspoon grated lemon peel
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How to Make Muffins

This breakfast staple is easy to make with a variety of flavors. Learn how to make muffins and you will be able to whip up a Sunday breakfast in no time.

In medium bowl stir together flour, baking powder, 2 teaspoons lemon peel and salt. Set aside.
In large bowl stir together Kellogg's® Smart Start® Healthy Heart Maple & Brown Sugar cereal, yogurt and egg substitute. Let stand about 2 minutes or until cereal softens. Add brown sugar and oil. Beat well. Add flour mixture, stirring until just combined. Fold in blueberries. Portion evenly into twelve 2-1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.
In small bowl stir together granulated sugar and 1 teaspoon lemon peel. Sprinkle on top of muffins. Bake at 375 degrees F about 20 minutes or until toothpick inserted near center comes out clean. Cool in muffin pan for 5 minutes. Remove from pan. Serve warm.
If desired, replace egg substitute with 2 slightly beaten eggs.

nutrition information

Per Serving: cal. (kcal) 150, Fat, total (g) 4, carb. (g) 28, fiber (g) 1, sugar (g) 16, pro. (g) 5, vit. A (IU) 194, vit. C (mg) 2, sodium (mg) 150, calcium (mg) 61, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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