Light Blueberry Muffins Recipes

BEST OF THE BEST BLUEBERRY MUFFINS

Steps:

• Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
• In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
• Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

GLAZED LEMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lemon juice and zest. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries., Fill paper-lined regular-size muffin cups three-fourths full. Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, combine confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

COOKING LIGHT'S BLUEBERRY CINNAMON-BURST MUFFINS

Steps:

• Combine 1/4 cup flour, 1/4 cup sugar and 1 tablespoon cinnamon. Cut-in 3 tablespoons butter until well mixed. Stir in blueberries. If using frozen blueberries leave on counter otherwise chill in refrigerator.
• Preheat oven to 400°F.
• Cream together 1 cup sugar and 1/3 cup butter. Beat in eggs.
• Combine 2 1/2 cups flour, 5 teaspoons baking powder and 1/2 teaspoons salt.
• Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.
• Fold in blueberry mixture.
• Spoon batter into 18 muffin cups coated with cooking spray.
• Bake for 18 minutes or until muffins spring back when lightly touched in center.
• Cool in pan for 5 minutes. Remove from pan and place muffins on a wire rack to cool.

BEST 100 CALORIE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray.
• Sift flour, baking powder, and cinnamon together in a bowl. Mix sugar, applesauce, milk, egg, and vanilla extract together in a separate bowl. Stir flour mixture into wet ingredients until just combined. Fold in blueberries. Fill muffin cups 2/3 full with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 minutes.

THE BEST LIGHT BLUEBERRY MUFFINS

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 375º F.
• Spray 12 cup muffin tray with oil spray.
• Whisk 2 cups all-purpose flour, cake flour, baking powder, baking soda, salt, and 1/4 cup of the sugar together in a medium bowl. Set aside.
• Beat an additional 3/4 cup sugar and and butter with a mixer on medium-high speed until light and fluffy (3-5 minutes). Scrape batter down sides with a spatula as needed.
• Add eggs one at a time, beating well after each addition.
• Beat in lemon juice and zest, and vanilla until incorporated.
• Reduce mixer speed to low and beat in 1/3 of the flour mixture until just incorporated, followed by 1/3 of the yogurt, scraping down sides of the bowl as needed.
• Repeat this process 2 more times alternating between the remaining flour mixture and the yogurt until the ingredients are just incorporated. Do not over mix.
• Rinse blueberries in a metal strainer until water comes out clear; dry on a paper towel. (This step prevents blueberries from bleeding into dough mixture and turning a gray color).
• Toss the blueberries with the remaining tablespoon of all-purpose flour.
• Gently fold blueberries into the batter with a rubber spatula.
• Using a large ice cream scoop divide the batter evenly among the muffin cups and sprinkle the tops with 1 tablespoon sugar.
• Bake 25-30 minutes until golden brown and toothpick comes out of center clean.
• Cool for 5 minutes in the pan, then flip them out onto a wire rack and cool for 10 more minutes.

BEST-EVER BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.