Blueberry Lemon Muffin Tops Low Calorie and low fat Muffin tops filled with blueberries and fresh lemon juice.
Pin Blueberry Lemon Muffin Tops here.
These Blueberry Lemon Muffin Tops were an inspiration of my daughters. She happened to see Lemons for Lulu’s Lemon Blueberry Cheesecake Cookies on Pinterest and fell in love with them. She wanted to make them right away. I didn’t have a boxed blueberry muffin mix so it went on our very long list of recipes to make. By the time I remembered to buy some blueberry muffin mix, she was back in school and forgot about the cookies. I happened to find the muffin mix when I was cleaning out the pantry.
So I decided to make some muffin tops instead. Did you know a normal blueberry muffin you can buy at a store or bakery has about 460 calories? The gigantic ones are even worse! I know, I know, I could have simply made muffins out of the muffin mix, but no, I just cannot. I cannot help myself, I love to repurpose food. So I made muffin tops instead. Earth shattering isn’t it? Muffin tops from muffin mix. Ok, so it isn’t my most inventive recipe, but I did add some decent nutrition to these little purple beauties.
Sometimes I wonder if blueberries are my favorite fruit because of their luscious purple color. After all, purple is my favorite color. I could totally be fickle like that. The fresh lemon zest and juice is a fabulous addition to these muffin tops. It adds fresh flavor really making the flavor pop. Plus my daughter is a huge lemon fan. It was the mix of the blueberry and lemons that originally made her love the cookie recipe. I am sure the fact that they were cookies had nothing to do with it, or that cheesecake (her most favorite cake ever) was in the title. I am sure she greatly appreciated the health benefits of blueberries and lemons. Doesn’t every 8-year-old? I wish!
One thing muffin tops totally have over regular muffins, they are so much easier to freeze. I can easily stack them on top of each other and they stay. I can put them in my overly stuffed freezer and they stay put. Other muffins tend to tumble out as soon as I open the freezer door. Frozen food falling onto your toe is not a great way to start the day. If you are going to freeze them, put them on a baking sheet and freeze. Once they are frozen solid, pop them into a plastic freezer bag. This way they will not stick together. You can grab one without three coming out. It is a nifty little trick. Make a batch and enjoy the scrumptious combination of lemon and blueberry for yourself.
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Blueberry Lemon Muffin Tops Low Calorie, Low Fat
- 1 box wild blueberry muffin mix with can blueberries (like Krusteaz)
- 2 lemons , zested and juiced
- About 1/4 cup water
- 2 tbsp . oil
- 3 tbsp . 2% fat plain Greek yogurt
- 1 large egg
- 2 egg whites
Preheat oven to 400°. Spray a whoopee pan with non-stick baking spray.
Rinse and drain the blueberries.
Mix every thing but blueberries together in a medium bowl until just combined.
Fold in the blueberries.
Place 3 tbsp. batter into each whoopie cup.
Bake for 13 to 17 minutes, until golden brown on the bottom and edges.
Place on a wire rack to cool.
Refill with remaining batter and repeat baking.
I calculated 6 Weight Watcher smart points
Happy Healthy Eating,
But wait, there’s more. Check out these deliciously low calorie blueberry recipes: