pat's Recipe

Low-Fat Blueberry Muffins

Category: Muffins

These muffins are best served warm. Store leftovers in an airtight container overnight. Microwave one muffin at a time until warm, about 10 seconds, before serving.

Makes 12
Muffins

2 cups all-purpose flour plus 1 additional tablespoon
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
2 large eggs
3/4 cup packed 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
1 cup frozen blueberries

Topping

1 tablespoon granulated sugar
2 teaspoons lemon juice
2 teaspoons water


1. For 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 cups 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 (a few streaks of flour should remain). Remove blueberries from freezer and toss with remaining tablespoon flour in small bowl. Gently fold blueberries into batter, being careful not to break berries.

3. Distribute batter in muffin tin and bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan halfway through baking.

4. For the topping: Cool muffins in pan 5 minutes. Meanwhile, heat 2 teaspoons 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 teaspoon sugar.