Blueberry muffins-healthy version
- Number of Servings: 19
Ingredients
1/4 cup greek yogurt 1/4 light butter1 cup packed brown sugar2 large eggs 1 teaspoon vanilla 2 teaspoons baking powder 1/4 teaspoon salt 1 scoop vanilla protein poweder then fill measuring cup to the 2 cup mark w/ whole wheat flour and mix together1/2 cup vanilla soy milk 2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries
1
Heat oven to 375°.
2
Grease 18 regular-size muffin cups (or 12 large size muffins).
3
In bowl, mix butter/yogurt until creamy. Add sugar and beat until pale and fluffy.
4
Add eggs one at a time, beating after each.
5
Beat in vanilla, baking powder and salt.
6
With spoon, fold in half of flour protein powder mix then half of soy milk into batter; repeat.
7
Fold in blueberries.
8
Spoon into muffin cups and sprinkle topping onto each muffin.
9
Bake 15 to 20 minutes, until golden brown and springy to touch.
Serving Size: 1 muffin
Number of Servings: 19
Recipe submitted by SparkPeople user JESSYRABBIT.
Heat oven to 375°.
2
Grease 18 regular-size muffin cups (or 12 large size muffins).
3
In bowl, mix butter/yogurt until creamy. Add sugar and beat until pale and fluffy.
4
Add eggs one at a time, beating after each.
5
Beat in vanilla, baking powder and salt.
6
With spoon, fold in half of flour protein powder mix then half of soy milk into batter; repeat.
7
Fold in blueberries.
8
Spoon into muffin cups and sprinkle topping onto each muffin.
9
Bake 15 to 20 minutes, until golden brown and springy to touch.
Serving Size: 1 muffin
Number of Servings: 19
Recipe submitted by SparkPeople user JESSYRABBIT.
Nutritional Info Amount Per Serving
- Calories: 123.2
- Total Fat: 2.2 g
- Cholesterol: 27.4 mg
- Sodium: 117.0 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 1.9 g
- Protein: 4.0 g
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