Lighter Lemon Blueberry Muffins (adapted from Cooking Light)
By swwbsw1002
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
- Turkey Stuffing Divan 0/5 (0 Votes)
- Pork Tenderloin Stuffed with... 0/5 (0 Votes)
- Salad: Grilled Peach with Balsamic... 0/5 (0 Votes)
- Herb Roasted Baby Boomer Potatoes 0/5 (0 Votes)
- Fruit Salad with Strawberry... 0/5 (0 Votes)
- Uncle Bubba's Key Lime Pie 0/5 (0 Votes)
- Lemon Parsley Butter Sauce 0/5 (0 Votes)
- Creamy Lemon-Pesto Chicken Pasta 0/5 (0 Votes)
Review this recipe