Name: Lowfat Blueberry Lemon Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 ¾ c. flour; ½ teaspoon baking powder; ½ teaspoon salt; 4 Tablespoons butter; ½ c. applesauce; ½ c. sugar; 1 egg; 2 egg whites; ¼ c. lowfat vanilla (or plain yogurt); 1 teaspoon vanilla extract; 2 Tablespoons lemon juice; 1 Tablespoon lemon zest; ¾ c. fresh blueberries

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Lowfat Blueberry Lemon Muffins are made with vanilla yogurt, applesauce, and plenty of blueberries for a tasty yet healthier muffin.

This week blueberries were on sale at the market so I got a big contain of them. I figured I’d pack them in lunches and then if I had any leftover I could bake something with them.

At the end of the week I still had half a container of blueberries left so I knew I needed to bake something. I set off to find a healthier blueberry muffin recipes because we’ve been trying to watch what we eat.

I found one that uses applesauce, low fat yogurt, and egg whites. I was a little skeptical to say the least. I was afraid that they wouldn’t be great but I’m glad that I was wrong.

Ingredients:

flour
baking powder
salt
butter
applesauce
sugar
eggs
lowfat vanilla yogurt
vanilla
lemon
blueberries

To Make the Muffins: Preheat the oven to 375 degrees. Line a muffin tin with cupcake liners. In a large bowl combine the flour, baking powder, and salt. In a medium bowl combine the butter, applesauce, sugar, egg, and egg whites. Mix well. Add in the yogurt, vanilla, lemon juice, and lemon zest. Add the flour mixture to the butter mixture and mix until just combined. Fold in the blueberries. Fill each muffin cup 3/4 of the way full. Bake for 25 minutes.

While mixing the batter I found that it was pretty thick. I thought that it might cause a dense muffin but I didn’t find that to be the case.

When folding in the blueberries try to be gentle so you do not cause any of them to burst. Some will bust in the oven but you do not want all of them to bust open.

Can I use other flavors of yogurt?

I prefer plain yogurt or vanilla yogurt. However, you could use lemon or blueberry since those are the other two flavors in these muffins.

Can I use bottled lemon juice?

You can certainly use bottled lemon juice but you still need to use the lemon zest to give your muffins a big punch of lemon flavor.

Can you freeze these muffins?

You can freeze the muffins. In order to freeze them let them cool completely. Then wrap each muffin in plastic wrap and place in a freeze bag.. Freeze for up to six months.

How do I store these muffins?

Store the muffins in an air tight container for up to 5 days.

The muffins were just slightly sweet and had tons of blueberries in them. If you prefer sweeter muffins you can add in more sugar to the recipe but the calories will increase.

The lemon flavor is light but you can definitely taste it. If you want more of a lemon flavor a light lemon glaze on top would be tasty as well.

These muffins were perfect for breakfast or for an afternoon snack. They are also great for packing in lunchboxes.

More Muffin Recipes:

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