↞ recipe box start page
Category: Muffins
Prep Time: Cook Time: Total Time:
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.
view more member recipes
Low-Fat Blueberry Muffins
view my recipes
print
save
Category: Muffins
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Best Ever Blueberry Muffins
by charlene8819
1 1/2 cup all purpose flour 1 Tbsp baking powder 1/2 tsp salt 1/4 cup sugar 4 Tbsp (1/2 stick) unsalted butter, melted and cooled 1 large egg, beaten 3/4 cup + 2 Tbsp milk 1 cup blueberries
by charlene8819
1 1/2 cup all purpose flour 1 Tbsp baking powder 1/2 tsp salt 1/4 cup sugar 4 Tbsp (1/2 stick) unsalted butter, melted and cooled 1 large egg, beaten 3/4 cup + 2 Tbsp milk 1 cup blueberries
Blueberry Muffins
by sgre52160
1 cup quick cooking oats, uncooked 1 cup buttermilk 1 egg, beaten 1/2 cup light brown sugar and canola oil 1 cup flour 1 tsp baking powder 1/2 tsp baking soda and salt 1/4 tsp almond and vanill
by sgre52160
1 cup quick cooking oats, uncooked 1 cup buttermilk 1 egg, beaten 1/2 cup light brown sugar and canola oil 1 cup flour 1 tsp baking powder 1/2 tsp baking soda and salt 1/4 tsp almond and vanill
view more member recipes
related CDKitchen recipes
Blueberry Pancake Muffins
Bisquick Blueberry Muffins
Jumbo Blueberry Crumb Muffins
Starbucks' Low Fat Blueberry Muffins