Sunday, August 24, 2008

Blueberry-Lemon Muffins

It been awhile.

*checks comment section*


Doesn't seem as though anyone noticed.


I pulled out my Weight Watchers cookbook looking for a more healthy yummy recipe. I have the 2006 Annual Recipe book and on the front cover is some yummy looking muffins. I have made these muffins before. Back when I as beginner baker and they came out more like cupcakes because I add more milk to the batter because it didn't "look right". Now I know that a muffin batter is much thicker than a cupcake batter.

This time they came out perfect and Yum-May. This recipe is so quick and easy that I gave my standing mixer a much needed break.

Blueberry-Lemon Muffins
recipe from Weight Watchers Annual Recipes for Success 2006
(makes 12) I got 10

2 cups all-purpose flour
⅔ cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup fresh blueberries
1 tbsp grated lemon rind, divided
¾ cup low-fat buttermilk
3 tbsp butter, melted
1 tbsp fresh lemon juice, divided
1 large egg, lightly beaten
½ cup powdered sugar

1. Preheat oven to 400 degrees
2. Combine flour, sugar, baking powder and baking soda into a medium bowl and whisk well.
3. Add blueberries and 2 teaspoons of lemon rind and toss gently. Make a well in the center of the mixture.
4. Combine buttermilk, butter, 1 teaspoon lemon juice, and the egg into a bowl. Whisk well.
5. Add buttermilk mixture into the well in the flour mixture.
6. Stir mixture thoroughly in no more that 13 turns of the bowl. (Alton says so)
7. Scoop batter into muffin tins. I used cupcake papers but you can put the batter directly into the muffin tins if you spray it with cooking spray before scooping in the batter.
8. Bake muffins for 17 to 18 minutes or until golden brown. Remove muffins from the pan immediately and cool on a wire rack.
9. Combine powdered sugar, remaining 1 teaspoon lemon rind and remaining 2 teaspoons of lemon juice in a small bowl. Stir until smooth. Drizzle on muffins.

Cooled and topped with lemon glaze. YUM.

End Verdict - 5 stars
These are very good. I ate one for breakfast with a glass of reduced fat milk and was satisfied. Mine came out bigger than the recipe calls for (I got 10 instead of 12) but they were still smaller (and better) than any muffin you can get at Dunkin Donuts. Saving calories and fat with better taste?! Who wouldn't want that?
4 points (mine are probably worth 5 points)
Until next time,
Happy Smacking!


sona said...

found your blog as i was searching for healthy low fat recipes. i have started weight watchers and hence the effort. loved your recipe. hope to make it soon and see as it turns out.

nonotthejacket said...

I think I'm going to have to make these soon! I've gained all my pre-WW weight back and it's time to get back on track! I'll be happy to make these, blueberry muffins are my fave!