I love warm blueberry muffins, so I was somewhat dismayed when I recently 1) scanned across a blueberry muffin recipe in a cookbook that promises to make your belly “flat” only to find each muffin contained over 425 no-so-slim calories and 10 teaspoons of sugar and 2) watched a doctor showcasing his brand new book for those with diabetes on a popular television show viewers how to swap out the “sugar heavy” blueberry muffin you love for frozen waffles and a handful of blueberries.
As my philosophy is that everyone deserves to enjoy the foods they love, I have a much better solution. Below you will find a truly healthy recipe for delicious, tender blueberry muffins that EVERYONE can enjoy, including people with diabetes or those trying to flatten their belly!
Everyday Blueberry Muffins
These delectable muffins have just 150 calories and less than a single teaspoon of sugar making them the perfect breakfast treat. With blueberries in season there’s no reason to not LOVE these!
1 cup low-fat plain yogurt
1/3 cup light orange juice
1 large egg
3 tablespoons margarine or butter, melted
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup Splenda granulated sweetener
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup fresh blueberries
1. Preheat the oven to 400°F. Lightly spray 12 muffin cups with nonstick baking spray (paper or foil liners may be added before spraying).
2. In a medium bowl, whisk together the first five ingredients (yogurt through vanilla extract). Set aside.
3. In a large bowl, stir together the next five ingredients (flour through baking soda). Add blueberries and stir lightly to coat with flour. mixture. Make a well in center of the dry ingredients and pour in the yogurt mixture. Using a large spoon or spatula, stir just until the dry ingredients are moistened.
4. Spoon the batter evenly into prepared muffin tins, filling each cup 2/3 full.
5. Bake for 15 minutes or until the center springs back when lightly touched. Cool for 5 minutes before moving to a wire rack.
While these don’t last long in my house, leftover muffins can be tightly wrapped and frozen. To refresh simply pop them in the microwave for 30 seconds or until warm.
PS Watch out for “low-fat” blueberry muffins. While they may be lower in fat, they are often higher in sugar and still pack in lots of calories.
Tags: blueberry muffin, diabetic blueberry muffin, healthy blueberry muffin, low sugar blueberry muffin, Low-fat blueberry muffin
