BETTER BLUEBERRY MUFFINS

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Make and share this Better Blueberry Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h5m

Yield 12 muffins

Number Of Ingredients 15

nonstick cooking spray
1 cup all-purpose flour
1 cup whole wheat pastry flour or 1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/4 cup canola oil
2 large eggs
1 cup natural unsweetened applesauce
1/2 cup plain low-fat yogurt
1/4 cup nonfat milk
1 teaspoon vanilla extract
1 1/2 teaspoons finely grated lemon zest
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries, unthawed

Steps:

  • Preheat oven to 400°; coat a 12-cup muffin pan with cooking spray.
  • In a bowl, whisk together the flours, baking powder, baking soda, and salt.
  • In a big bowl, beat together the sugar, oil, and eggs, until the mixture is light yellow and slightly frothy.
  • Whisk in the applesauce, yogurt, milk, vanilla, and lemon zest.
  • Stir the dry ingredients into the wet, mixing just enough to combine them; do not overmix.
  • Gently stir in the blueberries.
  • Pour the batter into the prepared muffin pan.
  • Tap the pan on the counter a few times to remove any air bubbles.
  • Bake until a pick comes out clean, about 20 minutes.
  • Let cool on a wire rack for 15 minutes; run a knife around them to loosen and unmold.
  • Enjoy warm or let cool completely before storing in an airtight container in the refrigerator for up to 3 days or wrap individually and freeze for up to 3 months.
  • Per muffin-200 calories, total fat 6 gm, carb 34 gm, fiber 3 gm.

Nutrition Facts : Calories 201.1, Fat 5.9, SaturatedFat 0.8, Cholesterol 31.7, Sodium 205.9, Carbohydrate 33.9, Fiber 2, Sugar 17.4, Protein 4.3

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