Low-Fat Blueberry Muffins

Name: Low-Fat Blueberry Muffins
Yield: Makes 12
Ingredients: 2 cups (10 ounces) plus 1 tablespoon, all-purpose flour; 2 teaspoons, baking powder; 1/4 teaspoon, baking soda; 1/2 teaspoon, table salt; 2 , large eggs; 3/4 cup packed (5¼ ounces), light brown sugar; 4 tablespoons, unsalted butter, melted and cooled; 3/4 cup, nonfat buttermilk; 1 teaspoon, grated lemon zest and 2 teaspoons juice from 1 lemon; 1 teaspoon, vanilla extract; 5 ounces (1 cup), frozen blueberries; 1 tablespoon, granulated sugar; 2 teaspoons, lemon juice; 2 teaspoons, water

5 comments

Appears in Cook's Country June/July 2006

Desserts or Baked Goods

We wanted to improve on this breakfast favorite by taking out some of the fat and calories, without the resulting muffin tasting dense, gummy, or artificial.

SERVESMakes 12

WHY THIS RECIPE WORKS

For fresh-from-the-oven flavor but fewer calories, we swapped much of the butter in low-fat blueberry muffins recipes with tangy nonfat buttermilk and replaced the granulated sugar with light brown sugar. Brown sugar’s fuller flavor and moi...

This is a members' feature.