Low-Fat Blueberry Muffins

From Cook’s Country.


2 c plus 1 tbsp flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

2 large eggs

3/4 c packed light brown sugar

4 tbsp unsalted butter, melted and cooled

3/4 c nonfat buttermilk

1 tsp grated zest and 2 tsp juice from one lemon

1 tsp vanilla extract

1 c frozen blueberries


1 tbsp granulated sugar

2 tsp lemon juice

2 tsp water

1. From the muffins: Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with nonstick cooking spray. Whisk 2 c flour, baking powder, baking soda, and salt together in large bowl.

2. Whisk eggs and brown sugar together in medium bowl until thoroughly combined. Gradually whisk in melted butter, then buttermilk, lemon zest, lemon juice, and vanilla until well blended. Fold into dry mixture with rubber spatula. Remove blueberries from freezer and toss with remaining tbsp flour in small bowl. Gently fold blueberries into batter.

3. Distribute batter in muffin tin and bake until light golden brown, 25 to 30 minutes.

4. For the topping: Cool muffins in pan 5 minutes. Meanwhile, heat 2 tsp sugar, lemon juice, and water in small saucepan over low heat until sugar has dissolved. Transfer muffins to wire rack, brush tops with lemon syrup, and sprinkle with remaining tsp sugar.


1 comment so far

  1. Phoebe on

    Cooks country! cool. I may try this.

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