Healthy Blueberry Muffins (Mix)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
---Dry---2 1/4 cups all-purpose flour3/4 cup packed light brown sugar1 1/2 teaspoons baking powder3/4 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon ground nutmeg---Wet---3/4 cup 1% milk1/4 cup unsweetened applesauce2 large eggs1 cup Vanilla Greek Yogurt---Fruit---1 1/4 cups blueberries (fresh or frozen)
1. Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with nonstick spray. You'll have some extra batter though, so you can spray a second pan (3 or 4 cups) with nonstick spray, or make a few mini muffins instead.
2. In a medium bowl, whisk together the milk, sugar, applesauce, eggs and Greek yogurt. In a separate medium bowl, whisk together the flours, baking powder, cinnamon, baking soda, salt and nutmeg. Add the dry ingredients to the wet ingredients and carefully stir with a rubber spatula until all is just about combined. Carefully stir in 1 cup blueberries.
3. Use an ice cream scoop or 1/3 cup measuring cup to portion the batter into the muffin cups. Sprinkle the tops of the batter with the remaining blueberries.
4. Bake until a toothpick inserted in the center comes out clean- 20 to 25 minutes. Cool for a bit, and then eat! These freeze well too.
Serving Size: Makes 16*/- Muffins
Number of Servings: 16
Recipe submitted by SparkPeople user DANNYBOYOH1.
2. In a medium bowl, whisk together the milk, sugar, applesauce, eggs and Greek yogurt. In a separate medium bowl, whisk together the flours, baking powder, cinnamon, baking soda, salt and nutmeg. Add the dry ingredients to the wet ingredients and carefully stir with a rubber spatula until all is just about combined. Carefully stir in 1 cup blueberries.
3. Use an ice cream scoop or 1/3 cup measuring cup to portion the batter into the muffin cups. Sprinkle the tops of the batter with the remaining blueberries.
4. Bake until a toothpick inserted in the center comes out clean- 20 to 25 minutes. Cool for a bit, and then eat! These freeze well too.
Serving Size: Makes 16*/- Muffins
Number of Servings: 16
Recipe submitted by SparkPeople user DANNYBOYOH1.
Nutritional Info Amount Per Serving
- Calories: 129.8
- Total Fat: 0.9 g
- Cholesterol: 23.8 mg
- Sodium: 177.4 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 0.9 g
- Protein: 4.4 g
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