I've altered my normally decadent blueberry muffin recipe here to make a lighter alternative. I honestly couldn't taste the difference and everyone devoured these. I find that lemon goes beautifully with blueberries and really gives these muffins a zing. Quick and easy to make, tasty and healthy at a mere 5 pro points, what's not to love? Compare that to a Starbuck's "skinny" blueberry muffin and that's a savings of 5 points!
- zest of a lemon
- 100g + 1tbsp caster sugar
- 200g flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- pinch salt
- 75g butter, melted
- 150ml skim milk
- 50g half-fat creme fraiche
- 1 large egg
- 1 tsp lemon extract (optional)
- 250g blueberries
Pre-heat oven to 180C/350F. Line a 12 muffin tray with paper cake cases. Mix lemon zest with the tablespoon of sugar. Set aside.
Mix dry ingredients in a bowl. Whisk milk, creme fraiche, butter, lemon extract and egg together. Mix into dry ingredients until uniform. Do not over mix. Gently fold in blueberries.
Spoon batter into the prepared muffin pan. Sprinkle the lemon sugar on top of each muffin.
Bake for 20 minutes until risen and a toothpick comes out clean.