Oh my. I know in the food writing world you’re not supposed to use terms like “phenomenal” or “delicious” or “OMGmouthgasmic” because they’re completely subjective and not very descriptive (and that last one isn’t a real word), but these muffins are all of those things and more. They’re just the right balance between sweet and tart and they have a light, fluffy, lemony body bursting with tons of warm, plump, juicy blueberries. These would be perfect for breakfast, a snack, or even dessert. They taste so flavorful and decadent that no one will ever guess they’re light!
Lemon Blueberry MuffinsSource: inspired by my Raspberry Cream Cheese Muffins
5 oz 1/3 less fat cream cheese, softened
3 T butter, softened
3 T unsweetened applesauce
1 ½ c sugar
½ t vanilla extract
2 large egg whites
1 large egg
1 c all-purpose flour
1 c white whole wheat flour
1 t baking powder
¼ t baking soda
½ t salt
½ c low-fat buttermilk
3-4 T fresh lemon juice
1-2 t lemon zest
2 c blueberries
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.
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.
4. Spoon the batter evenly into the liners. Bake for 25 minutes. Cool on a wire rack.
Yields 24 muffins. Weight Watchers P+: 3 per muffin (P+ calculated using the recipe builder on weightwatchers.com).
Nutrition per serving from myfitnesspal.com: 137 calories, 23 g carbs, 4 g fat, 3 g protein, 1 g fiber