Low Fat Blueberry Muffins Recipe

Name: Low Fat Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; ¾ cup packed light brown sugar; 4 tablespoons unsalted butter, melted & cooled; ¾ cup fat-free buttermilk; 1 teaspoon grated lemon zest; 2 teaspoons fresh lemon juice; 1 teaspoon vanilla extract; 1 cup frozen blueberries; 1 tablespoon granulated sugar; 2 teaspoons fresh lemon juice; 2 teaspoons water

Servings: persons

2 cups all-purpose flour
1 tablespoon all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup packed light brown sugar
4 tablespoons unsalted butter, melted & cooled
¾ cup fat-free buttermilk
1 teaspoon grated lemon zest
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1 cup frozen blueberries
1 tablespoon granulated sugar
2 teaspoons fresh lemon juice
2 teaspoons water

1
Preheat oven to 375 degrees F.
2
Spray 12 cup muffin tin with nonstick cooking spray.
3
Whisk 2 cups flour, baking powder, soda and salt in a large bowl.
4
Whisk the eggs and brown sugar together in a medium bowl until combined.
5
Gradually add melted butter, buttermilk, lemon zest, lemon juice, and vanilla until well blended.
6
Fold into dry ingredients with rubber spatula (a few streaks of flour should remain).
7
Remove blueberries from freezer and toss with remaining tablespoon of flour in small bowl.
8
Gently fold berries into batter, being careful not to break the fruit.
9
Distribute batter in muffin tin and bake until light golden brown and tooth pick inserted in middle comes out clean, 25-30 minutes, rotating pan halfway through baking.
10
For the Topping:.
11
Cool muffins in pan for 5 minutes.
12
Meanwhile, heat 2 TSP sugar, lemon juice and water in a small saucepan over low heat until sugar is dissolved.
13
Transfer muffins to wire rack, brush tops with lemon syrup and sprinkle remaining teaspoon sugar on tops.

838

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 tablespoon all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, and more.

Yes, Low Fat Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Fat Blueberry Muffins

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