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Lemony Blueberry Muffins

A quick and nutritious breakfast that the whole family can help make.


  • Whole wheat pastry flour, 2 cups
  • Baking powder 2 teaspoon
  • Salt 1/2 teaspoon
  • Egg substitute 1/2 cup
  • Sugar, raw or regular 1/2 cup
  • Lemon soy yogurt, 16-ounce container
  • Skim milk or soy milk 1/2 cup
  • Lemon juice 1 tablespoon
  • Lemon zest, grated 2 teaspoon
  • Blueberries, fresh or frozen 1 cup


Adults: Preheat oven to 350 degrees.
Kids: Combine flour, baking powder and salt in a mixing bowl.
Kids: In another bowl combine the egg substitute, sugar, yogurt, milk, juice and zest.
Together: Make a well in the center of the dry ingredients and pour in the wet mixture.
Kids: Stir until just combined. Gently stir in the blueberries.
Together: Divide the batter among 12 paperlined or oiled (with non-fat cooking spray) muffin tins.
Adults: Bake for 15 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
Adults: Note: using paper muffin cups makes them easier and cleaner to pop into a bag and take them to work or school!

About this Recipe
  • Serves: 12
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
Submitted By
Meatless Monday Organization
Chef Solus Approved!
This recipe was reviewed by our dietitians and has received our Chef Solus Two Thumbs Up Approval!
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