Low-Fat Blueberry Muffins
We wanted to improve on this breakfast favorite by taking out some of the fat and calories, without the resulting muffin tasting dense, gummy, or artificial.
Why This Recipe Works
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.
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