Wednesday, July 31, 2013

Low Sugar Blueberry Muffins

I am so loving baking this summer with all of the fresh fruit available while trying to make it a little healthier!  I am happily surprised that compromising fat and sugar does not necessarily make for a yucky tasting disaster! In fact, these muffins proved to be some of the most delicious and moist that I have made recently.

I think you will agree when you try them too!!

Simple and readily available ingredients!

They may look a little funny,  but looks are deceiving! These are DELICIOUS!!!

Good til the last bite!!!  Look at those blueberries bursting with flavor!!


adapted from Eat  What you Love by Marlene Koch

1 cup nonfat vanilla bean greek yogurt (Trader Joe's) or honey vanilla greek yogurt
1/3 cup orange pineapple juice  (orange is fine - use light for fewer calories and less sugar)
1 large egg
4 Tbsp. butter, melted
1 1/2 tsp. vanilla extract
2 cups all purpose flour
1/4 cup Truvia baking blend (or 1/2 cup Splenda or Truvia)
1 Tbsp. baking powder
1/2 tsp. baking soda
1 cup fresh blueberries

Preheat oven to 425.  Lightly spray a muffin tin (12 cups) with nonstick baking spray and set aside.

In a medium bowl, blend yogurt, juice, egg, melted butter and vanilla extract well. Set aside.

In a large bowl, mix together flour, Truvia baking blend, baking powder and baking soda with a whisk.  Add the blueberries and stir lightly to coat with flour (that will help distribute them through the batter and keep them from all sinking to the bottom!).  Make a well in the center of the dry ingredients and pour in the wet ingredients.  Blend with a large spoon just until the dry ingredients are incorporated and moist.

Spoon the batter into the prepared muffin tin, filling each about 2/3 full.

Bake for 5 min at 425, then reduce the oven temperature to 375 and continue baking about 8-10 minutes.

Cool for 5 minutes before removing to a wire rack to finish cooling.
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