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Mini Blueberry Lemon Muffins

I’ve teamed up with I can’t Believe It’s Not Butter on this recipe. They have a new formula that they asked me to share with you….Taste and Believe! Simple ingredients with amazing, fresh butter taste–that’s incredible.

100% Taste. 0% Artificial Preservatives.
The secret to the fresh buttery taste is simple ingredients – a delicious blend of oils, purified water and a pinch of salt.
No artificial flavors or preservatives.
0g trans fats per serving.

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins
 1 1/2 cups fresh blueberries
 2 cups white whole wheat, divided
 1/2 cup I Can't Believe It's Not Butter!® Spread
 1 cup coconut palm sugar
 2 large eggs
 1 teaspoon pure vanilla extract
 1/4 cup milk
 2 teaspoons baking powder
 1/4 teaspoon salt
 1 tablespoon grated lemon peel
TOPPING:
 1 tablespoon coconut palm sugar
 1/2 teaspoon ground cinnamon
1

Preheat oven to 375° degrees F with the rack in the middle. Line 24 mini muffin cups with mini cupcake liners.

2

Toss blueberries with 1 tablespoon flour in medium bowl; set aside.

3

Beat I Can't Believe It's Not Butter!® Spread and sugar in large bowl with electric mixer until fluffy, about 2 minutes. Beat in eggs and vanilla, scraping sides occasionally. Beat in milk, remaining flour, baking powder and salt just until blended. Stir in blueberries and lemon peel. Evenly spoon batter into prepared pans.

4

For TOPPING: Combine sugar and cinnamon In small bowl; sprinkle evenly over batter.

5

Bake 18 minutes or until golden and toothpick inserted in centers comes out clean. Cool on wire rack 10 minutes; remove from pans and cool completely.

Ingredients

 1 1/2 cups fresh blueberries
 2 cups white whole wheat, divided
 1/2 cup I Can't Believe It's Not Butter!® Spread
 1 cup coconut palm sugar
 2 large eggs
 1 teaspoon pure vanilla extract
 1/4 cup milk
 2 teaspoons baking powder
 1/4 teaspoon salt
 1 tablespoon grated lemon peel
TOPPING:
 1 tablespoon coconut palm sugar
 1/2 teaspoon ground cinnamon

Directions

1

Preheat oven to 375° degrees F with the rack in the middle. Line 24 mini muffin cups with mini cupcake liners.

2

Toss blueberries with 1 tablespoon flour in medium bowl; set aside.

3

Beat I Can't Believe It's Not Butter!® Spread and sugar in large bowl with electric mixer until fluffy, about 2 minutes. Beat in eggs and vanilla, scraping sides occasionally. Beat in milk, remaining flour, baking powder and salt just until blended. Stir in blueberries and lemon peel. Evenly spoon batter into prepared pans.

4

For TOPPING: Combine sugar and cinnamon In small bowl; sprinkle evenly over batter.

5

Bake 18 minutes or until golden and toothpick inserted in centers comes out clean. Cool on wire rack 10 minutes; remove from pans and cool completely.

Mini Blueberry Lemon Muffins

~ Marla Meridith

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