Lemon Blueberry Muffins
Ingredients
-
5
oz
1/3 less fat cream cheese, softened
-
3
tablespoons
butter, softened
-
3
tablespoons
unsweetened applesauce
-
1 ½
cups
sugar
-
½
teaspoon
vanilla extract
-
2
large
egg whites
-
1
large
egg
-
1
cup
all-purpose flour
-
1
cup
white whole wheat flour
-
1
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
salt
-
½
cup
low-fat buttermilk
-
3-4
tablespoons
fresh lemon juice
-
1-2
teaspoons
lemon zest
-
2
cups
blueberries
Instructions
- Preheat the oven to 350°F and line 24 muffin cups with cupcake liners.
- In a large bowl, beat the cream cheese, butter, and applesauce until blended.
- Add sugar and beat until combined, then add vanilla, eggs, and egg whites, mixing until blended.
- In a separate bowl, mix the flours, baking soda, baking powder, and salt.
- Gradually add the flour mixture to the wet ingredients while mixing on low speed.
- Add lemon juice, zest, and buttermilk, beating until blended.
- Gently fold in the blueberries.
- Spoon the batter evenly into the muffin liners and bake for 25 minutes.
- Cool the muffins on a wire rack.
Nutrition Facts (estimated)
Servings
24 muffins
Calories
137
Total fat
4g
Total carbohydrates
23g
Total protein
3g
Sodium
20mg
Cholesterol
20mg
You might also like