Light Lemon Blueberry Coffee Cake Muffins Recipe

Ingredients for Cake:

• 1 (16.5 oz.) box Duncan Hines Lemon Cake Mix
• ¼ cup flour
• 1 (3.4 oz.) package instant lemon pudding mix (dry pudding mix)
• 1 cup buttermilk
• ½ cup water
• ⅓ cup unsweetened applesauce
• ¼ cup canola oil
• 2 tablespoons fresh lemon juice
• 3 egg whites
• 1 egg (I used Eggland’s Best)
• 1½ cups blueberries (fresh or frozen)

Ingredients for Streusel Topping:

• 1 cup rolled oats
• ½ cup brown sugar (packed)
• 2 tablespoons all purpose flour
• ¾ teaspoon cinnamon
• 2 tablespoons reduced-fat butter or Smart Balance Light, melted

Ingredients for Drizzle:

• ⅔ cup powdered sugar
• 1 tablespoon fresh lemon juice

1. Preheat the oven to 350°F (175°C). Spray a standard muffin pan with a flour-containing nonstick spray or lightly grease and dust with flour. This helps the muffins release cleanly.
2. In a large bowl or the bowl of an electric mixer, combine the lemon cake mix, 1/4 cup flour, and the dry instant lemon pudding mix. Add the buttermilk, water, applesauce, canola oil, and 2 tablespoons fresh lemon juice. Mix on low to combine, then increase speed and blend until smooth.
3. Add the egg whites and the whole egg and beat briefly until the batter is smooth and uniform. Gently fold in the blueberries by hand to avoid crushing them.
4. Spoon the batter into the prepared muffin cups, filling each almost to the top so the muffins rise nicely and form a domed top. Smooth tops as needed.
5. To prepare the streusel, combine the rolled oats, brown sugar, 2 tablespoons flour and cinnamon in a small bowl. Stir with a fork and then add the melted reduced-fat butter a little at a time, tossing until the mixture is evenly moistened. Top each muffin with about 1 tablespoon of streusel.
6. Bake for 30–35 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden. Remove the pan from the oven and let the muffins cool in the pan for about 10 minutes. Run a knife around the edges to loosen and transfer the muffins to a rack to cool completely before glazing.
7. For the lemon drizzle, whisk the powdered sugar and 1 tablespoon fresh lemon juice in a small bowl until smooth. If the glaze is too thick, add a few drops of lemon juice or water to reach the desired consistency. Drizzle approximately 1 teaspoon of glaze over each cooled muffin.
8. Store the muffins covered at room temperature for a few days or freeze them in an airtight container for up to 3 months. Thaw at room temperature or warm gently in the microwave before serving.