Menu Enter a recipe name, ingredient, keyword...

Lighter Lemon Blueberry Muffins (adapted from Cooking Light)

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter
  • 1 1/4 cups low-fat buttermilk
  • 1 large egg
  • 1 tablespoon grated lemon zest
  • 1 cup blueberries
  • Cooking spray

Details

Servings 12

Preparation

Step 1

Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients. In a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, egg, and zest; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.

Spoon batter into 12 muffin cups coated with cooking spray or lined muffin cups. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

You'll also love

Review this recipe

Mickey Mouse's Blueberry Muffins Blueberry Cranberry Muffins