Low Fat Blueberry Muffins

These are best served warm. After they are made you can microwave one muffin at a time for about 10 seconds.

• Ready In: 45 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 2  cups all-purpose flour
• 1  tablespoon all-purpose flour
• 2  teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3⁄4 cup  packed light brown sugar
• 4  tablespoons unsalted butter, melted & cooled
• 3⁄4 cup fat-free buttermilk
• 1  teaspoon  grated lemon zest
• 2  teaspoons fresh lemon juice
• 1  teaspoon vanilla extract
• 1  cup frozen blueberries

• Topping

• 1  tablespoon granulated sugar
• 2  teaspoons fresh lemon juice
• 2  teaspoons water

Directions

1. Preheat oven to 375 degrees F.
2. Spray 12 cup muffin tin with nonstick cooking spray. Whisk 2 cups flour, baking powder, soda and salt in a large bowl.
3. Whisk the eggs and brown sugar together in a medium bowl until combined. Gradually add melted butter, buttermilk, lemon zest, lemon juice, and vanilla until well blended.
4. Fold into dry ingredients with rubber spatula (a few streaks of flour should remain). Remove blueberries from freezer and toss with remaining tablespoon of flour in small bowl. Gently fold berries into batter, being careful not to break the fruit.
5. Distribute batter in muffin tin and bake until light golden brown and tooth pick inserted in middle comes out clean, 25-30 minutes, rotating pan halfway through baking.
6. For the Topping:.
7. Cool muffins in pan for 5 minutes. Meanwhile, heat 2 TSP sugar, lemon juice and water in a small saucepan over low heat until sugar is dissolved. Transfer muffins to wire rack, brush tops with lemon syrup and sprinkle remaining teaspoon sugar on tops.