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Tuesday, January 4, 2011

Low-fat Buttermilk Blueberry Muffins

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Yes...muffins are something we eat frequently at our house. I like that you can serve them with a breakfast of eggs and bacon or a simple breakfast of cold cereal...they are so versatile, yet they make breakfast a little more exciting. I try to make enough for the kids to eat them for snacks or for another breakfast, but sometimes they just get gobbled right up. I think that the glaze on these blueberry muffins made them just a little more "yummier" than they already were...but you decide for yourself. Regardless of whether you add the glaze or not, these muffins are worth making. They are awesome!

Low-fat Buttermilk Blueberry Muffins
2 c. flour
1/2 c. packed brown sugar
1 T. baking powder
1 t. baking soda
1/2 t. ground nutmeg
1 c. frozen blueberries (don't thaw)
1 c. nonfat vanilla yogurt
1 c. buttermilk

Combine all dry ingredient, stir well. Add yogurt and buttermilk and stir until well blended. Add frozen blueberries, mix just until the blueberries are stirred in...don't mix too long or your blueberries will become mush. Fill greased muffin tins 2/3 full. Bake at 400 degrees for 18-20 minutes or until middle of muffins test done. Top with glaze and serve.

Glaze:
1 1/2 c. powdered sugar
milk

Mix enough milk into your powdered sugar to make a semi runny glaze. Pour on top of hot muffins.


Happy Cooking~
Julie

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