Light Blueberry Muffins

Name: Light Blueberry Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 12 muffins
Ingredients: 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 cup blueberries; 1 teaspoon vanilla extract; 1 large egg, lightly beaten; cooking spray; 1 tablespoon sugar

Submitted by KerryB5

"Delicious, moist muffins... adapted from Cooking light magazine's Blueberry-Cranberry-Orange muffins."

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Ready In:: 33mins
Ingredients:: 12
Yields:: 12 muffins

ingredients

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 cup blueberries
1 teaspoon vanilla extract
1 large egg, lightly beaten
cooking spray
1 tablespoon sugar

directions

Combine dry ingredients in a bowl and mix well, make a well in the center.
Combine buttermilk, butter, vanilla and egg in another bowl, mix and add to well in the center of dry ingredients.
Stir until just moist.
Gently fold in blueberries.
Spoon batter into 12 muffin cups coated with cooking spray and sprinkle evenly with additional sugar.
Bake at 400°F for 18 minutes or until lightly browned. Remove from pans; cool on a wire rack.