Lemon Blueberry Muffins

I’ve been enjoying the site Emily Bites lately. I somehow stumbled across the recipe for lemon blueberry muffins, which caught my eye. I really like lemon flavor, and BF really likes blueberry muffins.

Ingredients
Original Eganita Adjustment
5 oz 1/3 less fat cream cheese, softened 5 oz 1/3 less fat cream cheese, softened
3 T butter, softened 3 T butter, softened
3 T unsweetened applesauce 3 T unsweetened applesauce
1 ½ c sugar 1 ½ c sugar
½ t vanilla extract ½ t vanilla extract
2 large egg whites 2 large egg whites
1 large egg 1 large egg
1 c all-purpose flour 1 c all-purpose flour
1 c white whole wheat flour 1 c whole wheat flour (This works the same, but the muffins are a little darker in color. When I run out of my regular whole wheat flour, I’m going to look for white)
1 t baking powder 1 t baking powder
¼ t baking soda ¼ t baking soda
½ t salt ½ t salt
½ c low-fat buttermilk ½ c low-fat buttermilk
3-4 T fresh lemon juice 3-4 T fresh lemon juice (1 lemon is enough)
1-2 t lemon zest 1-2 t lemon zest (1 lemon is enough)
2 c blueberries 2 c blueberries (I used “freshly frozen” blueberries, as the fresh blueberries were expensive and didn’t look great)
Ingredients
Original Eganita Adjustment
1) Preheat the oven to 350. Line 24 muffin cups with cupcake liners. 1) Preheat the oven to 350. Line 24 muffin cups with cupcake liners.
2) In a large bowl, combine the cream cheese, butter and applesauce and beat with an electric mixer until blended. Add sugar and beat until combined. Add vanilla, eggs and egg whites and beat until blended. 2) In a large bowl, combine the cream cheese, butter and applesauce and beat with an electric mixer until blended (or do it by hand like I did! I don’t have a mixer… yet). Add sugar and beat until combined. Add vanilla, eggs and egg whites and beat until blended.
3) In a separate bowl, combine the flour (lightly spoon into measuring cups and then level with a knife), baking soda, baking powder and salt and stir together. In the bowl containing the wet ingredients, use the mixer on a low speed while pouring in the flour mixture until thoroughly combined. Add the lemon juice, zest and buttermilk and beat until blended. Add the blueberries and fold in gently. 3) In a separate bowl, combine the flour (lightly spoon into measuring cups and then level with a knife), baking soda, baking powder and salt and stir together. In the bowl containing the wet ingredients, use the mixer on a low speed (again, for me this required some manual labor :)) while pouring in the flour mixture until thoroughly combined. Add the lemon juice, zest and buttermilk and beat until blended. Add the blueberries and fold in gently.
4) Spoon the batter evenly into the liners. Bake for 25 minutes. Cool on a wire rack. 4) Spoon the batter evenly into the liners. Bake for 25 minutes. Cool on a wire rack.

Source: Lemon Blueberry Muffins
These were DELICIOUS! The lemon flavor is subtle , but it works completely with the blueberries. Despite the blueberries being frozen, they were very juicy in the muffins.

Batter! BF thought it was good enough to eat at this stage even!

Batter! BF thought it was good enough to eat at this stage even!

Letting them cool.. it was hard to wait to try one!

Letting them cool.. it was hard to wait to try one!

Final product, about 1 second prior to consumption.

Final product, about 1 second prior to consumption.

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About eganita eats

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This entry was posted in 5/5 stars, Boyfriend approved, Breakfast, Dessert, Eganita Kitchen Approved, Vegetarian Friendly. Bookmark the permalink.

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