As part of my recent goals to get healthier and drop a few pounds in the process, I have been scouring the web and my ridiculous collection of cookbooks for healthier, lighter recipes that will still allow me to practice my passion for baking while obtaining my goals. We had company coming into town last weekend, and a brunch at our house for Sunday was planned. I thought that some muffins would be a perfect accompaniment to yogurt, granola, fruit, and an assortment of juices. I found this recipe for Lemon Blueberry Muffins and it sounded perfect. I LOVE the flavor combination that results from mixing lemon with pretty much any kind of berry.
These muffins are moist, delicious, and full of ingredients that have a nutritional benefit, so although they may not be low-calorie, at least the calories you are ingesting are serving a purpose! The original version of the recipe that I used to base my adaptation off of can be found on The Kitchen Magpie's website at http://www.thekitchenmagpie.com/lemon-blueberry-muffins-lighter-version.
Here is what you will need to make these scrumptiously light and tasty fruity muffins:
- 6 oz. container lemon yogurt (or lemon Greek yogurt, if you can find it)
- 2 tbsp. melted unsalted butter
- Juice of 2 lemons
- 1 egg
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour, sifted
- 3/4 cup white sugar
- 1 tbsp. baking powder
- Dash of salt
- Zest of one lemon
- 1 cup chopped, fresh blueberries
- 1 small (coffee-sized) packet of Truvia, Splenda, or other calorie-free sweetener
- Splash of lemon juice
1. Preheat oven to 375 degrees F. Line 12 muffin tins with muffin cups. Set aside.
2. Start by preparing your blueberries first. After they are cleaned and chopped, sprinkle the packet of Truvia and the splash of lemon juice over them and give them a good stir. This will add a ton of flavor and create almost a syrupy effect with the berries that is just delicious. Set aside.
3. Whisk together all of the dry ingredients, including the lemon zest.
4. Combine the yogurt, melted butter, lemon juice, egg, whisking well. Add to the dry ingredients and mix well.
5. Gently stir in the blueberry mixture, folding in until just incorporated and well distributed throughout the batter.
6. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 15-18 minutes until the tops spring back when touched and are lightly browned.
7. Remove to wire rack to let cool, spread with a little butter or yogurt, and enjoy!
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| Lemon Blueberry Muffins that are about to be devoured by the hungry two-year old, Brooklyn :) |
What are some of your favorite flavor combinations for muffins? Do you have a go-to recipe that you love, or do you enjoy experimenting with new ones? Any in particular that you would like to see here?
Hope you all have a fantastic weekend! Personally, I am looking forward to a much-needed date night kid-free on Sunday! Woo-hoo!
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