Simply De-Lite-Ful: Blueberry & Jam Muffins w/Lemon Zest Streusel

By Tammy Hernandez

Blueberry and Jam Muffins With Lemon Zest Streusel   
Makes 12
Bursting with yummy blueberry flavor and the zing of lemon zest!

  • 3 cups self-rising flour
  • ¾ cup plus 2 tablespoons sugar
  • ¾ cup nonfat milk
  • 2 tablespoons nonfat or low fat buttermilk or soured milk (see below)
  • 2 tablespoons butter substitute, room temperature
  • ½ cup egg substitute
  • ½ teaspoon lemon extract
  • ½ teaspoon vanilla extract
  • 1 ½ cups fresh or frozen blueberries

Jam:

  • 1 cup fresh or frozen blueberries
  • 1 teaspoon sugar

Streusel:

  • Zest from 1 fresh lemon
  • 1 Tablespoon flour
  • ¼ cup sugar
  • 2 teaspoons canola oil
  • Mix all together in a small bowl and set aside    

Preheat oven to 375°.  Spray standard muffin tins with nonfat cooking spray.  Place muffin liners in cups and spray liners. or fill with muffin liners. Set aside.

In a small saucepan, combine the cup of blueberries and teaspoon of sugar, mashing  completely with  the back of a spoon or the bottom of a flat bottomed glass or cup.  Stir over low heat till hot, them let simmer about 5 minutes or until the mixture becomes a thick jam.  Set aside to cool.
 
In a medium bowl combine flour and sugar and butter substitute.  Add wet ingredients and stir to combine, but do not over mix.  Carefully fold in blueberries.
 
Divide batter evenly between the 12 muffin cups. They will be pretty nearly full to the top.  Using a small spoon, push a teaspoon of the jam  into the center of each muffin. With a skewer or chopstick, carefully stir in a couple of figure 8’s to swirl the jam in the batter.  Top each one with a generous spoonful of the lemon zest streusel.   Bake until done in the center., about 15 minutes.  Check early to avoid over baking.  Remove from oven and allow to cool. 

Our favorite way to serve these delectable muffins, is spit and top each half with a spoonful  of lightly sweetened homemade fat free ricotta.   MMMM good!

*As a substitute for burtermilk or sour milk, put 1 Tablespoon vinegar ina cup and fill the rest of the way with fat free milk.  For this recipe you can prepare 1 teaspoon vinegar in a cup with1/3 cup milk.  You will have extra.  Just discard or save for another purpose.
 

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