Low-Fat Lemon-Blueberry Muffins
Light and flavorful lemon-blueberry muffins with a hint of citrus, perfect for breakfast or snacks. Low-fat and bursting with fresh berry goodness, ideal for health-conscious eaters.
Ingredients
- 2 Tbsp. sugar ⓘ
- 1 Tbsp. lemon juice ⓘ
- 2 1/2 c. all-purpose flour ⓘ
- 2 tsp. baking powder ⓘ
- 1/2 tsp. baking soda ⓘ
- 1/4 tsp. salt ⓘ
- 1/4 c. sugar ⓘ
- 1 1/2 c. nonfat buttermilk ⓘ
- 1/4 c. canola oil ⓘ
- 1/4 c. frozen egg substitute, thawed ⓘ
- 1 Tbsp. grated lemon rind ⓘ
- 1 1/2 tsp. vanilla
- 1 1/2 c. frozen unsweetened blueberries, thawed ⓘ
Instructions
- Combine 2 tablespoons sugar and lemon juice in a small bowl; stir and set aside.
- In a large bowl, combine all-purpose flour, baking powder, baking soda, and salt; mix well. Make a well in the center of the mixture.
- In a separate bowl, combine buttermilk, canola oil, thawed egg substitute, lemon rind, and vanilla.
- Add the wet ingredients to the dry ingredients; stir only until all ingredients are moistened.
- Gently fold in the thawed blueberries.
- Spray a large muffin pan with Mazola spray or non-stick spray.
- Spoon the batter into the muffin tin.
- Bake at 375°F (190°C) for 20 minutes.
- Remove from oven and brush the muffins with the lemon juice mixture.
- Bake an additional 6 to 8 minutes, until muffins are golden brown.
- Allow muffins to cool before serving.
Tips & Substitutions
For added moisture, consider incorporating a mashed banana or applesauce in place of some of the oil. If you're looking to reduce sugar, you can decrease the sugar in the batter to suit your taste. Using fresh blueberries instead of frozen can enhance the texture but may require adjusting baking time. Serve with a dollop of yogurt for a delicious pairing.
Serving Suggestions
These lemon-blueberry muffins are perfect for breakfast or as a mid-afternoon snack. Serve them warm with a spread of cream cheese or a smear of butter. They pair beautifully with Jackie'S Cool Summer Salad for a light lunch or as a side to Broccoli Flounder Roll-Ups for a wholesome meal.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze them by wrapping individually in plastic wrap and placing in a resealable bag. Reheat in the microwave for 15-20 seconds or in the oven at 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Lemon-Blueberry Muffins contains roughly 147 calories, with 2g protein, 23g carbohydrates, and 6g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 761mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for half of the all-purpose flour to add more fiber and nutrients. However, keep in mind that it may alter the texture slightly, making the muffins denser. You might want to add a bit more liquid if the batter seems too thick.
Can I make these muffins vegan?
Yes, to make these muffins vegan, you can replace the nonfat buttermilk with a plant-based milk mixed with a tablespoon of vinegar or lemon juice. Use a flax or chia egg in place of the egg substitute. These adjustments will maintain the moisture and flavor of the muffins.
How can I tell when the muffins are done baking?
To check if the muffins are done, insert a toothpick into the center of one. If it comes out clean or with a few crumbs attached, they are ready. Additionally, the tops should be golden brown and spring back when lightly pressed. Avoid overbaking to keep them moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).