Blueberry Lemon Muffins

These blueberry lemon muffins hold a special place in my heart. In you follow me on facebook then you know that my beloved oven passed away over the weekend. Yes that is right Skinny Mom’s Kitchen is without an oven right now. This should make for some interesting cooking in the weeks to come until we get a new one. Anyway, these muffins were the last thing I made before it threw in the towel. And even in it last few moments my oven did not disappoint because these muffins were awesome! I say were because the hubs and kiddos chowed them down before I even had a chance to freeze any.

This recipe is inspired from the Weight Watchers: Annual Recipes for Success 2006 cookbook.

The texture came out perfectly moist and hearty with the lemon flavor just sending it over the top. This is the time of year for blueberries so if you have some laying around then make a batch of these muffins. You will love them!

Blueberry Lemon Muffins

Servings: 12 muffins

Serving size: 1 muffin

Approximate nutritional information:

Calories: 171 * Carbs: 32 * Fat: 4 * Protein: 4 * Fiber 2

Ingredients:

1 cup whole wheat flour

1 cup unbleached white flour

1/4 cup unprocessed bran

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2/3 cup granulated sugar

3 tablespoons butter melted

1 large egg

1 teaspoon pure vanilla

1 cup buttermilk

1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)

1 teaspoon lemon zest

1 1/2 cup fresh blueberries

Directions:

Preheat oven to 400

Step 1. Combine flours, bran, baking powder, baking soda, and salt in medium bowl and set aside.

Step 2. In a large bowl, using a hand mixer, blend together sugar, butter, and eggs. Add in buttermilk and mix till combined.

Step 3. Gradually add flour mixture to wet mixture about 1/2 cup at a time until it is all combined.

Step 4. Stir in lemon juice and zest.

Step 5. Gently stir or fold in the blueberries.

Step 6. Bake at 400 for 17 – 18 minutes. When done remove from oven an let cool slightly in pan for 2-4 minutes. Then take muffins out of the pan and let them cook completely on a wire rack.

Freezer instructions: Once the muffins are cool wrap in plastic wrap then place in freezer bag or container.

Reheating instructions: Take out night before to thaw or you can take them straight from the freezer, remove packaging, and warm in the microwave at 45 seconds to 1 minute. Times will vary depending on your microwave.

Special note: These muffins are best once they have completely cooled.