These were supposed to be cupcakes until I tasted my blueberry puree and found it a little bland. I was pretty sure baking wouldn't magically release more blueberry flavour so I decided to make muffins instead, since additional fruit is added. I made Cook's Country's low fat blueberry muffins, although I don't know if I would call these low in fat because there was still 1 tsp of butter per muffin. Maybe if compared to a Costco muffin then sure, but then again, those are gigantic! I wasn't actually planning on making a low fat recipe. All I wanted was something that wasn't overly rich and used milk/buttermilk as their liquid so I could substitute the blueberry puree for some of it. Too bad it led to a greyish batter, but other than that, these were really good! I also creamed the butter and sugar for a lighter texture because that's how I like them. You can always melt the butter for a quicker and denser muffin.
Cook's Country Low-Fat Blueberry Muffins
1 cup blueberries (I used 1 & 1/4 cups)
2 cups plus 1 Tbl. all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup packed light brown sugar
4 Tbls. unsalted butter, melted and cooled
3/4 cup nonfat buttermilk
1 teaspoon grated zest and 2 teaspoons juice 1 lemon
1 teaspoon vanilla extract
Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with nonstick cooking spray.
Whisk 2 cups flour, baking powder, baking soda and salt together in a large bowl. Whisk eggs and brown sugar together in medium bowl until thoroughly combined. Gradually whisk in melted butter, then buttermilk, lemon zest, lemon juice and vanilla until well blended. Fold into dry mixture with rubber spatula (a few streaks of flour should remain).
Toss blueberries with remaining tablespoon flour in small bowl. Gently fold blueberries into batter, being careful not to break berries.
Distribute batter in muffin tin and bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 minutes, rotating pan halfway through baking.