My son had a friend spend the night and I know how much they love blueberry muffins so I set out to make them a little bit lighter. This recipe comes in at only 177 calories and 8 SmartPoints so it’s a winner. My family and my son’s friend loved them and I did too. There’s actually a berry shortage here in Hawaii right now so I was unable to obtain fresh blueberries. Frozen were available so I just left them out of the freezer the night before so they would be defrosted and ready for me to bake the muffins in the morning.
If you like blueberry muffins, you will love these.
Blueberry Lemon Streusel Muffins
skinnymerecipes.com
Serves: 12, Calories 177, Fat 4 g, Sat Fat 2 g, Carbs 44 g, Fiber 1 g, Sugars 24g, Protein 4 g
Weight Watcher’s Points Plus: 6 pts., Weight Watcher’s SmartPoints: 8 pts.
Ingredients:
- 2 1/4 cups all purpose flour, divided
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup sugar, divided
- 3/4 cups light sour cream
- 1 teaspoon vanilla extract
- zest from 1 lemon
- 1/4 cup original almond milk
- 2 cups blueberries, fresh or frozen (if frozen, thaw first)
- 2 tablespoons salted butter, melted
- 1 1/2 tablespoons fresh lemon juice
- 1/2 cup confectioner’s sugar
Directions:
Preheat oven to 375 degrees F. Place muffin liners into a 12 hole muffin tin
In a large bowl, combine 2 cups of the flour, baking soda, baking powder and salt, set aside.
Using a mixer
Add half of flour mixture and half of the milk to the egg/sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth.
Fold in blueberries.
Fill each muffin liner about 3/4 full; set aside.
To make streusel topping, in a small bowl, combine remaining 1/4 cup of sugar and 1/4 cup of flour. Pour in melted butter and combine with a fork.
Divide crumb mixture over the muffins.
Bake until slightly golden and a toothpick inserted in the center comes out clean. About 30 minutes. Cool in pan for about 10 minutes.
While it is cooling, mix the glaze by combining the lemon juice with the confectioner’s sugar.
Move muffins onto a cooling rack
- 2¼ cups all purpose flour, divided
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup sugar, divided
- ¾ cups light sour cream
- 1 teaspoon vanilla extract
- zest from 1 lemon
- ¼ cup original almond milk
- 2 cups blueberries, fresh or frozen (if frozen, thaw first)
- 2 tablespoons salted butter, melted
- 1½ tablespoons fresh lemon juice
- ½ cup confectioner's sugar
- Preheat oven to 375 degrees F. Place muffin liners into a 12 hole
- muffin tin and set aside.
- In a large bowl, combine 2 cups of the flour, baking soda, baking powder and salt, set aside.
- Using a mixer, beat egg with ¾ cup of the sugar in a large bowl until light and fluffy. Add sour cream, vanilla and lemon zest; beat until smooth.
- Add half of flour mixture and half of the milk to the egg/sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth.
- Fold in blueberries.
- Fill each muffin liner about ¾ full; set aside.
- To make streusel topping, in a small bowl, combine remaining ¼ cup of sugar and ¼ cup of flour. Pour in melted butter and combine with a fork.
- Divide crumb mixture over the muffins.
- Bake until slightly golden and a toothpick inserted in the center comes out clean. About 30 minutes. Cool in pan for about 10 minutes.
- While it is cooling, mix the glaze by combining the lemon juice with the confectioner's sugar.
- Move muffins onto a cooling rack and drizzle with glaze. Serve warm.
Loading...
Hello and thank you for visiting SkinnyMeRecipes. I started this Blog at the end of 2015 because I've been working on losing weight myself and wanted to share some of my recipes with you. Please leave comments and subscribe to the page to get weekly emails showing you what's new on the site. 
