Low-Fat Blueberry Muffins
From Cook's Country
For fresh-from-the-oven flavor but fewer calories, we swapped much of the butter in low-fat blueberry muffins recipes with tangy nonfat buttermilk and replaced the granulated sugar with light brown sugar. Brown sugar’s fuller flavor and moister texture meant we could use less of it and still create a low-fat blueberry muffin recipe that produced rich, moist muffins. To prevent the blueberries in our recipe from turning the batter blue, we kept them frozen until the last minute, then tossed them with a little flour to soak up excess moisture. Traditional blueberry muffins have 270 calories, 11 grams of fat, and 7 grams of saturated fat per muffin. Our Low-Fat Blueberry Muffins have 190 calories, 4.5 grams of fat, and 3 grams of saturated fat per muffin.
These muffins are best served warm. Store leftovers in an airtight container overnight. Microwave one muffin at a time until warm, about 10 seconds, before serving.
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