Lemon Blueberry Muffins

Lemon Blueberry Muffins

I love blueberry muffins! In my day, I would have been known to make a batch for breakfast and eat probably a half dozen of them myself. They are just such a yummy breakfast and a great snack for the rest of the day. I also really love lemon desserts...cake, bars, cookies, anything...so when I found this lemon blueberry muffin recipe, I knew I couldn't lose. They are made with cream cheese and part all-purpose flour and part whole wheat flour and with fresh blueberries. They were absolutely delicious with my cup of coffee this morning. Granted, I only had one, which took some restraint, but I knew they would be waiting for me tomorrow morning too! This recipe made 2 dozen muffins, so they'll be yummy breakfasts and snacks for my whole family for several days!

 

Ingredients:

5 oz. 1/3 less fat cream cheese

3 T butter, softened

3 T unsweetened applesauce

1 ½ c. sugar

½ tsp. vanilla extract

2 large egg whites

1 large egg

1 c. all-purpose flour

1 c. white whole wheat flour

1 tsp. baking powder

¼ tsp. baking soda

½ tsp. salt

½ c. low-fat buttermilk

5 T. lemon juice

2 c. blueberries

 

Directions:

1.   Preheat oven to 350. Spray 24 muffin tins with cooking spray or line with cupcake papers

2.   With electric mixer, combine cream cheese, butter, and applesauce until well blended. Add sugar, mix well. Add vanilla, egg, egg whites and mix very well.

3.   In a separate bowl, combine all dry ingredients, then gradually add to mixer while on low speed. Then add lemon juice and buttermilk. Fold in blueberries.

4.   Divide batter evenly among 24 cups, about ¼ c. batter in each.

5.   Bake 25 minutes.

Yields 24 servings – WWP+ 3 per serving.

Recipe adapted from Emily Bites