December 30, 2011

Lowfat Buttermilk Blueberry Muffins


 Buttermilk Blueberry Muffins

Definitely a ‘go to’ muffin in our home, these Buttermilk Blueberry Muffins are moist and delicious. BabyGirl can make these herself, and probably eat them all herself too. Without the topping, these are very low fat. Of course, the topping adds crunch, calories and deliciousness. Although they are quite lovely on their own. If you don’t like blueberries, you can substitue other berries. Dried fruit works well too. Bon Appétit!


Lowfat Buttermilk Blueberry Muffins

Difficulty: Easy

1 cup fresh or frozen (unthawed) blueberries
2 cups plus 1 tablespoon all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg (or 1/4 cup orange juice)
1 cup lowfat buttermilk
1 teaspoon vanilla extract
3 Tablespoons unsalted butter, melted and cooled

Crumble topping (optional)
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup firmly packed brown sugar
2 Tablespoons unsalted butter, cut into 1/2 inch pieces

  1. Preheat the oven to 375 degrees F and put paper liners in 12 muffins cups/tins (I use 2 so the outer one makes it look neat)
  2. For fresh blueberries, rinse and thoroughly dry. In a small bowl, toss the fresh or frozen berries with 1 Tablespoon flour
  3. In a large bowl, sift together 2 cups flour, baking powder, baking soda, and cinnamon. Add sugar and salt, stir well so that all the ingredients are well mixed.
  4. In a medium bowl (or 2 cup measuring cup), whisk together egg, buttermilk, vanilla and melted butter until well blended.
  5. Pour buttermilk mixture into dry ingredients and fold quickly until they are blended well. Do not overmix.
  6. Fold in blueberries gently, being careful not to overmix or smash (too many of) the blueberries.
  7. Fill muffin cups approximately 2/3 full. I use a #20 scoop which is equal to 3 Tablespoons.
  8. To make the crumble topping (optional): In a small bowl, combine flour, cinnamon and brown sugar. Add the butter pieces and cut into the sugar mixture with a pastry blender (fork or fingers work well too) until the topping looks like crumbled feta. If using fingers, work quickly so you don’t melt the butter.
  9. Evenly divide the topping among the muffins, sprinkling it on top.
  10. Bake the muffins 30 to 35 minutes, or until a toothpick inserted into the center of a muffin come out clean. Remove muffins from oven and cool in the pan on a wire rack for 10 mins, then carefully remove to wire rack for cooling.
  11. Serve warm, or cool completely.
  12. Store in an airtight containers at room temperature for 2 days.

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