Brunch

Light Blueberry Muffins is for Breakfast, Snack.

Light Blueberry Muffins takes 5 minutes to prepare.

Light Blueberry Muffins takes 30 minutes to cook.

Light Blueberry Muffins makes 12 servings.

The ingredients for Light Blueberry Muffins are:

2 C plus 1 T whole wheat flour (recipe actually calls for all-purpose but I substitue)
1 C cake flour
1 T baking powder
0.5 t baking soda
0.5 t salt
1 C plus 1 T sugar
4 T (0.5 stick) unsalted butter, softened
2 large eggs
2 t fresh lemon juice
1 t grated lemon zest (optional but I recommend it)
1 t vanilla extract
1.5 C plain lowfat yogurt
2 C fresh blueberries (I've also used frozen)

Here is how you make Light Blueberry Muffins:

Makes 12 Muffins1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Generously coat a 12C muffin tin with vegetable oil spray (I use muffin cups as well). Mix 2C of the all-purpose flour, cake flour, baking powder, baking soda, salt and 0.25C of the sugar together and set aside. 2. Beat 0.75C of the remaining sugar and butter together in a large bowl using an electric mixer on medium speed until light and fluffy, 3-6 minutes (I use my Kitchen-Aid stand mixer, it's less work). Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the lemon juice, lemon zest (if using), and vanilla until incorporated, scraping down the bowl and beaters as needed. 3. Reduce the speed to low. Slowly mix in one-third of the flour mixture until just combined, followed by one-third of the yogurt. Repeat this process twice more, alternating between the remaining flour mixture and yogurt. Do not over-mix. 4. Toss the blueberries with h the remaining T all-purpose flour, then gently fold them into the batter with a rubber spatula. Use a large ice-cream scoop or measuring cup to divide the batter evenly among the muffin cups. Sprinkle the tops with the remaining T sugar. Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes. 5. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving. Number of Servings: 12Recipe submitted by SparkPeople user JOSIE-BELL.

The nutritional information for Light Blueberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 254.1

• Total Fat: 5.5 g
• Cholesterol: 47.5 mg
• Sodium: 304.2 mg
• Total Carbs: 46.6 g
• Dietary Fiber: 3.2 g
• Protein: 6.3 g

The dietary needs meet for Light Blueberry Muffins is Low Fat