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45 minutes
12 servings
dairy-free
gluten-free
(?)
Has gluten from:
all-purpose flour
baking powder
baking soda
kid friendly
has meat
has pasta
has seafood
mediterranean
(?)
Not Mediterranean due to:
baking powder
blueberry (fresh)
vegan
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
all-purpose flour
baking powder
granulated sugar
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.4% of RDA
• Calories: 12.2% of RDA
• Carbs: 10.9% of RDA
• Fat (total lipid): 17.2% of RDA
• Fiber: 9.1% of RDA
• Fructose: 4.9% of RDA
• Protein: 2.1% of RDA
• Sodium: 10.4% of RDA
• Sugar: 25.0% of RDA
• Vitamin A (IU): 2.4% of RDA
• Vitamin B6: 5.1% of RDA
• Vitamin C: 3.2% of RDA
• Iron: 1.9% of RDA
• Magnesium: 6.7% of RDA
• Manganese: 3.2% of RDA
• Niacin: 2.3% of RDA
• Potassium: 5.0% of RDA
• Zinc: 2.6% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
22.4
g
Calories
183
 
Fiber
1.92
g
Iron
0.348
mg
Protein
1.79
g
Sodium
140
mg
Sugars
6.25
g
Fat (total lipid)
7.87
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
cup
+
-
 
can use any type of dairy free milk desired.
 
1
tsp
+
-
 
 
2
cups
+
-
 
 
2 1/2
tsp
+
-
 
 
1/4
tsp
+
-
 
 
1/2
tsp
+
-
 
 
1/2
cups
+
-
 
 
2
tbsp
+
-
 
 
1/4
cups
+
-
 
 
2
tbsp
+
-
 
 
1
tsp
+
-
 
 
1
tbsp
+
-
 
 
2
cups
+
-
 
 
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PREPARATION
1.
Preheat the oven to 375F. Line a muffin tin with baking cups and set aside.
2.
In a small bowl combine milk and apple cider vinegar. Set aside to allow milk to curdle.
3.
In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.
4.
Mix together sugar, oil, lemon zest, and vanilla extract. Add milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over mix - a few lumps are okay. Fold in blueberries.
5.
Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
6.
Remove from heat and allow muffins to cool before removing from pan.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just make the following substutions: gluten-free baking powder for baking soda and gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just make the following substutions: gluten-free baking powder for baking soda and gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 183
Protein 1.79 g
Carbohydrates 22.4 g
Iron 0.35 mg
Fiber 1.92 g
Calcium 44.1 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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