Flat Belly Diet ~ Lemon Blueberry Buttermilk Muffins

From the Flat Belly Diet Family Cookbook

6 Servings (2 Muffins Each) / 402 Calories / MUFA: Canola Oil


1 3/4 cups cake flour
2/3 cup blueberries
2/3 cup sugar
3/4 cup low-fat buttermilk
6 tablespoons canola oil
2 large eggs
1 tablespoon grated lemon zest
3/4 teaspoon lemon extract
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt


  1. Preheat the oven to 375 degrees.  Line a 12-cup muffin pan with paper liners.  Measure out and set aside 2 tablespoons of the flour in a small bowl.  Add the blueberries and toss. Set aside.
  2. Combine the sugar, buttermilk, oil, eggs, and lemon zest and lemon extract in a large bowl.  Add the flour mixture to the buttermilk mixture and stir until smooth (the batter will be thin).  Fold in the blueberries.
  3. Fill the muffin cups two-thirds full and bake for 16 to 17 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.  Cool in the pan on a rack for 5 minutes.  Remove the muffins from the pan and cool completely on the rack.

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