Jonathan's Kinda-low-fat Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Equipment:large bowlmedium bowlrubber spatulawhisk12 muffin pan, lined with paper cupstoothpick or twobowl 1:2 cups : of all-purpose flour, sifted1/2 cup : unpacked brown sugar4 tsp : baking powder1/2 tsp : salt1/4 tsp : ground nutmeg-----------------bowl 2:1 : large egg3 1/2 tbs : unsalted butter, melted and warm1 tsp : vanilla (penzey's double vanilla is what I use)1 cup : 2% milk (makes them fluffier than fat-free milk)-----------------1 1/2 cups : frozen blueberries-----------------sprinkle: cinnamon-sugar
Makes: 12 regular muffins
Heat oven to 400 degrees, line muffin pan with paper cups.
Whisk together in a large bowl until well mixed:
flour, baking powder, salt, and nutmeg.
In another, smaller, bowl whisk together:
egg, melted butter, vanilla, and milk.
Grab yourself a large rubber spatula for this next part.
Smoothly pour the bowl of liquid ingredients into the dry ingredient bowl. Gently fold the two together using the spatula. Mix in the blueberries after a few strokes of folding; you do not want to over-mix this or it will be tough! So when the dry ingredients are not quite blended with the wet, that's a good time to add the blueberries, then continue folding until the dry ingredients are fully moistened - but don't over-do it.
The batter will be lumpy, stiff, and uneven. That's okay, and is actually what you're aiming for. Spoon a heaping glop of the stuff into each muffin cup, I do it to about 3/4 full. Don't try to make the batter fit neatly into the cups, it will settle as it bakes; if you pack the batter in, you'll get chewy muffins.
Sprinkle the tops with cinnamon sugar and bake on the middle rack for about 12-18 minutes. I find 18 minutes works well for my oven and altitude. Pull them out when the tops are browning a bit and a toothpick comes out clean from your biggest muffin.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user RESCUEFROG.
Heat oven to 400 degrees, line muffin pan with paper cups.
Whisk together in a large bowl until well mixed:
flour, baking powder, salt, and nutmeg.
In another, smaller, bowl whisk together:
egg, melted butter, vanilla, and milk.
Grab yourself a large rubber spatula for this next part.
Smoothly pour the bowl of liquid ingredients into the dry ingredient bowl. Gently fold the two together using the spatula. Mix in the blueberries after a few strokes of folding; you do not want to over-mix this or it will be tough! So when the dry ingredients are not quite blended with the wet, that's a good time to add the blueberries, then continue folding until the dry ingredients are fully moistened - but don't over-do it.
The batter will be lumpy, stiff, and uneven. That's okay, and is actually what you're aiming for. Spoon a heaping glop of the stuff into each muffin cup, I do it to about 3/4 full. Don't try to make the batter fit neatly into the cups, it will settle as it bakes; if you pack the batter in, you'll get chewy muffins.
Sprinkle the tops with cinnamon sugar and bake on the middle rack for about 12-18 minutes. I find 18 minutes works well for my oven and altitude. Pull them out when the tops are browning a bit and a toothpick comes out clean from your biggest muffin.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user RESCUEFROG.
Nutritional Info Amount Per Serving
- Calories: 149.6
- Total Fat: 4.3 g
- Cholesterol: 28.4 mg
- Sodium: 276.1 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 1.3 g
- Protein: 3.3 g
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