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Breads > Muffins & Scones

Blueberry and Lemon Maple Muffins


Preparation Time: 20 minutes

Servings: 12


1 1/4 cups all-purpose flour

2 1/2 tsp baking powder

2 tsp grated lemon peel

1/4 tsp salt

1 cup Ready-To-Eat Cereal Smart Start® Healthy Heart Maple & Brown Sugar

2 containers (6 oz. each) low-fat lemon yogurt

1/2 cup refrigerated egg substitute*

1/2 cup firmly packed brown sugar

2 Tbs vegetable oil

3/4 cup fresh or frozen blueberries

1 Tbs granulated sugar

1 tsp grated lemon peel


1. In medium bowl stir together flour, baking powder, 2 teaspoons lemon peel and salt. Set aside.

2. 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.

3. In small bowl stir together granulated sugar and 1 teaspoon lemon peel. Sprinkle on top of muffins. Bake at 375°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.

*Note: If desired, replace egg substitute with 2 slightly beaten eggs.