SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 93.0
  • Total Fat: 0.9 g
  • Cholesterol: 16.2 mg
  • Sodium: 206.0 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.4 g

View full nutritional breakdown of MAKEOVER: Double Blueberry Muffins (by MOVIEMUSIC) calories by ingredient
Report Inappropriate Recipe

MAKEOVER: Double Blueberry Muffins (by MOVIEMUSIC)



View the original recipe for Double Blueberry Muffins

Introduction

A double-dose of blueberries (frozen and dried) gives these muffins extra flavor, and whole-wheat flour adds fiber. At just 125 calories each, these blueberry muffins make a not-too-guilty treat to start your day. A double-dose of blueberries (frozen and dried) gives these muffins extra flavor, and whole-wheat flour adds fiber. At just 125 calories each, these blueberry muffins make a not-too-guilty treat to start your day.
Number of Servings: 12

Ingredients

    1 cup all-purpose flour
    3/4 cup white whole wheat flour
    1 cup Splenda
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon table salt
    1/2 teaspoon ground cinnamon
    1 cup lowfat buttermilk
    1/4 canola or vegetable oil
    1 large egg
    1 teaspoon pure vanilla extract
    1 1/4 cup frozen blueberries (see Tips)
    1/4 cup dried blueberries

Tips

You can substitute fresh blueberries in this muffin recipe; plan to reduce the baking time by a couple of minutes. If you use frozen berries, keep them frozen before stirring them into the batter.


Directions

Preheat oven to 400 degrees. 350 for dark pans. Spray Pam (for Baking) in a 12-muffin baking pan.

In a large bowl, whisk together all-purpose flour, whole wheat flour, Splenda, baking powder, baking soda, table salt and cinnamon. In a smaller bowl, whisk to combine buttermilk, vegetable oil, egg and vanilla. Using a rubber spatula, slowly and gently fold the liquid ingredients into the flour mixture, carefully stirring the batter so there are no clumps of flour, about 10 strokes. Batter will be thick and not completely smooth. In a small bowl, toss the frozen and dried blueberries with a pinch of flour, and add them to the batter, folding them in gently.

Use a large spoon to divide batter among 12 muffin cups; cups will be nearly full. Sprinkle tops of muffins with coarse sugar if desired. Bake for 20 to 25 minutes. Remove pan from oven and remove muffins from pan and place on a cookie rack to cool.

Serving Size: Makes 12 muffins






Great Stories from around the Web


Rate This Recipe