Lemon Blueberry Muffins Low Fat Recipes

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WORLD'S BEST LEMON BLUEBERRY MUFFINS



World's Best Lemon Blueberry Muffins image

If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!

Provided by SonicBoom

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 55m

Yield 16

Number Of Ingredients 11

3 ¼ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ⅓ cups white sugar
1 ¼ cups milk
1 cup sour cream
½ cup melted butter
2 large eggs
1 tablespoon lemon zest
1 ½ cups frozen blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
  • Sift flour, baking powder, baking soda, and salt together in a bowl.
  • Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
  • Fill muffin cups 3/4 full of batter.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 39.7 g, Cholesterol 46.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 18.9 g

LOW FAT BLUEBERRY MUFFINS



Low Fat Blueberry Muffins image

I found these online and am storing them here to try very soon. They look like they'd be fabulous with fresh blueberries! Plus each muffins contains only 137 calories and 2.9 grams of fat. I did change a couple of things to fit my dietary needs. If you use the soy milk these are dairy-free.

Provided by Kree6528

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup nonfat milk (you can also use low fat buttermilk) or 1 cup soymilk (you can also use low fat buttermilk)
2 tablespoons canola oil
1 large eggs, lightly beaten or 1/4 cup Egg Beaters egg substitute
1 cup blueberries

Steps:

  • Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
  • In a large bowl, stir flour, sugar, baking powder, baking soda and salt together.
  • In a small bowl, combine milk, canola oil and egg.
  • Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries.
  • Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
  • Cool on wire rack.

LEMON-BLUEBERRY PROTEIN MUFFINS



Lemon-Blueberry Protein Muffins image

Delicious and moist lemon blueberry muffins made with protein powder.

Provided by Katrina Fruhmann

Time 40m

Yield 12

Number Of Ingredients 12

1 ⅓ cups nonfat vanilla Greek yogurt
3 tablespoons unsalted butter, softened
1 large egg
1 large egg white
1 medium lemon, zested and juiced
¾ cup whole wheat flour
¾ cup pea protein powder
¼ cup white sugar
2 teaspoons baking soda
¼ teaspoon salt
6 tablespoons unsweetened vanilla-flavored almond milk
1 cup fresh blueberries

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
  • Mix yogurt, butter, egg, egg white, lemon zest, and lemon juice together in a medium bowl.
  • Mix flour, protein powder, sugar, baking soda, and salt together in a large bowl. Add wet ingredients to the flour mixture and stir to combine; mixture will be very thick. Stir in almond milk until mixture is smooth. Gently stir in fresh blueberries. Dollop batter evenly into the prepared muffin tin.
  • Bake in the preheated oven until tops are golden brown and a toothpick inserted in the middle comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 143.5 calories, Carbohydrate 18.3 g, Cholesterol 24.6 mg, Fat 3.9 g, Fiber 2.1 g, Protein 9.8 g, SaturatedFat 2 g, Sodium 351.3 mg, Sugar 8.3 g

HEALTHY LEMON BLUEBERRY MUFFINS



Healthy Lemon Blueberry Muffins image

Make and share this Healthy Lemon Blueberry Muffins recipe from Food.com.

Provided by Veggie Girl.

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 17

1/2 cup oatmeal
1/3 cup oatmeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 tablespoon canola oil
1 tablespoon lemon juice
1/2 lemon, zested
1/2 teaspoon vanilla
1 large egg
1 cup frozen blueberries
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 400°.
  • Place oats in a food processor, pulse until oats resemble coarse meal. Place in a large bowl and add flours, sugar, baking powder, baking soda and salt.
  • Combine buttermilk, oil, lemon juice, zest, vanilla and egg.
  • Add to flour mixture, stir just until moist.
  • Toss berries with 1 tbsp flour, and gently fold into batter.
  • Spoon batter into 12 muffin cups coated with cooking spray.
  • Bake at 400° for 18-20 minutes.
  • Remove from pans immediately and cool on a wire rack.

Nutrition Facts : Calories 119, Fat 2.3, SaturatedFat 0.4, Cholesterol 16.3, Sodium 145.5, Carbohydrate 22.1, Fiber 1.9, Sugar 9.4, Protein 3.3

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