light blueberry muffins

[Beth]

Here's one from CL that I believe has gotten good reviews:


* Exported from MasterCook *

Blueberry-Almond Streusel Muffins

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Sept '97


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup 2% low-fat milk
1/2 cup low-fat buttermilk
1/3 cup light Ricotta cheese
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1 teaspoon almond extract
3 large egg whites
1 1/3 cups blueberries
Cooking spray
1/4 cup all-purpose flour
1/2 cup finely chopped almonds
1 tablespoon brown sugar
1 tablespoon reduced-calorie stick margarine -- melted

Preheat oven to 400º.

Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine milk and next 6 ingredients (milk through egg whites); stir well with a whisk. Add to flour mixture, stirring just until moist. Gently stir in blueberries. Spoon batter into 18 muffin cups coated with cooking spray.

Combine 1/4 cup flour and remaining ingredients; sprinkle evenly over batter. Bake at 400º for 18 minutes or until done. Remove from pans immediately; cool on a wire rack.

Serving Size: 1 muffin

Source:
"Cooking Light, September 1997, p.82"
Copyright:
"© Cooking Light"
Yield:
"1 1/2 Dozen"
T(Baking Time):
"0:18"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 180 Calories; 5g Fat (23.8% calories from fat); 5g Protein; 30g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 247mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 25045 1267 0 0 0 3231 175 0 0 20020 0 20100

[Tina_B]

There is a wonderful Blueberry Cornmeal Muffin that received great reviews from my DH and co-workers. I believe it is from the CL Jan/Feb 2000 issue. If you are interested I could post it.

[ama47369]

Here are a few more. I haven't tried either of these, but I can second the recomendation for the Blueberry-Almond Streusel Muffins.

Blueberry-Yogurt Muffins

Prep: 12 minutes
Cook: 18 minutes
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup orange juice
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 (8-ounce) carton vanilla low-fat yogurt
1 large egg, lightly beaten
1 cup fresh or frozen blueberries, thawed
Cooking spray
1 tablespoon sugar

1. Preheat oven to 400 degrees.

2. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. Combine orange juice, oil, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist. Gently fold in blueberries.

3. Spoon batter into 12 muffin cups coated with cooking spray; sprinkle 1 tablespoon sugar evenly over muffins. Bake muffins at 400 degrees for 18 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately, and place muffins on a wire rack.
Yield: 1 dozen (serving size: 1 muffin).

CALORIES 150 (20% from fat); FAT 3.4g (sat 0.7g, mono 0.9g, poly 1.3g); PROTEIN 3.5g; CARB 26.4g; FIBER 1.1g; CHOL 19mg; IRON 1mg; SODIUM 161mg; CALC 69mg

Blueberry-Cranberry Orange Muffins

SOURCE: Cooking Light YEAR: April PAGE: 202

INGREDIENTS FOR 12 SERVINGS:
2 cups all-purpose flour
2/3 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups low-fat buttermilk
1/4 cup butter, melted
1/4 cup dried blueberries
1/4 cup dried cranberries
2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray
1 tablespoon sugar

INSTRUCTIONS:
We loved the mix of dried berries in this recipe, but feel free to use only
one variety, if you prefer.

1. Preheat oven to 400 degrees.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour and next 4 ingredients (flour through salt) in a large bowl; make a well
in center of mixture. Combine buttermilk and next 6 ingredients (buttermilk
through egg) in a bowl; add to flour mixture. Stir just until moist. Spoon
batter into 12 muffin cups coated with cooking spray, and sprinkle evenly with
1 tablespoon sugar.

3. Bake at 400 degrees for 18 minutes or until lightly browned. Remove muffins
from pans; cool on a wire rack. Yield: 1 dozen (serving size: 1 muffin).

NUTRITIONAL INFORMATION:
CALORIES 197 (23% from fat); FAT 5.1g (sat 2.8g, mono 1.5g, poly 0.4g);
PROTEIN 3.9g; CARB 34.5g; FIBER 0.8g; CHOL 29mg; IRON 1.2mg; SODIUM 221mg;
CALC 75mg

[JLK]

Thanks! AMA47369, the blueberry yogurt muffins sound especially easy to make. I will try them this week.

[JLK]

I love having blueberry muffins for breakfast. However, they are usually very fattening. Does anyone have a good light recipe?

[KathrynY]

I'll second Tina_B on the Blueberry Cornmeal/Lemon Muffins from Jan/Feb '00. We have them a frequently.

[JLK]

CAN SOMEONE PLEASE LIST THE BLUEBERRY CORNMEAL RECIPE?

[KathrynY]

Hi JLK - I'll be happy to post it for you when I get home from work (my CL's are at home) if no one else comes up with it before then http://www.cookinglight.com/bbs/smile.gif.

[KathrynY]

This is it, even though it doesn't have the word "cornmeal" in the title. Hope you enjoy them!

Blueberry-Lemon Muffins
from Cooking Light Jan/Feb 2000

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1 cup low-fat buttermilk
3 tablespoons butter or stick margarine, melted
1 tablespoon grated lemon rind
1 large egg, lightly beaten
Cooking spray
1 tablepoon sugar

1. Preheat oven to 400 F.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind and egg; stir well with a whisk. Add to flour mixture; stir just until moist.
3. Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar. Bake at 400 F for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack. Yield: 1 dozen (serving size: 1 muffin).

CALORIES 164 (22% from fat); FAT 4g (sat 2.2g, mono 1.1g, poly 0.3g); PROTEIN 3.5g; CARB 28.8g; FIBER 1.1g; CHOL 26mg; IRON 1.1mg; SODIUM 209mg; CALC 66mg.

Notes: I use frozen blueberries when fresh are not available; also use fat-free buttermilk with good results.

[funnybone]

The Blueberry Pound Cake could probably be made into muffins. Just bake for a lot less time. I was thinking of doing that the next time I made it. That way I could freeze them and not eat them all the same day.

[Linda in MO]

I made the blueberry yogurt muffins today. I think they're good, but they seem to be missing something. My husband thought they were blah. The next time I will add some orange zest and maybe an orange glaze OR use lemon yogurt instead of vanilla and add lemon zest and maybe a lemon glaze. On the second one I ate (yes, I ate two! http://www.cookinglight.com/bbs/redface.gif ) I spread it with some blueberry Brummel and Brown spread and that helped add some more flavor. I thought they had a good texture for a low fat muffin, so I will try them again with one of my modifications.

[This message has been edited by Linda in MO (edited 06-09-2001).]

[jd]

Here's another one, from Looneyspoons, p. 60. I really like them and they freeze well.
They are easy to make and I have doubled and tripled the batch with no problems. For WW, I've estimated fiber per muffin at 1.5 g based on the ingredients used.

bananaberry Bombs

You'll be blown away by the great taste and moist texture of these banana blueberry muffins! Flavor explosion! Ka-pow!

1 cup quick cooking rolled oats
1/2 cup each all-purpose flour and whole wheat flour
1/4 cup wheat germ
1/2 cup sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups mashed bananas (make sure they're ripe)
2 egg whites
1/4 cup reduced fat butter or margarine, melted (not fat-free)
1 cup fresh or frozen blueberries

Preheat oven to 375 F.

Combine oats, flours, wheat germ, sugar, baking powder, baking soda, and salt in a large bowl. Stir well and set aside.

In a small bowl, whisk together bananas, egg whites, and melted butter until smooth. Add banana mixture to dry ingredients and mix until just moistened. Gently fold in blueberries.

Spray large muffin tin with non-stick spray (or use paper muffin cups). Divide batter evenly between 12 muffin cups. Bake for 20 minutes, or until wooden pick inserted in center comes out clean.

Makes 12 muffins.

Per muffin: 173 calories, 3.1 g fat, 33.5 g carbohydrates, 4.5 g protein, 269 mg sodium, 4mg cholesterol, calories from fat: 15.3%