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!!

EVERYDAY BLUEBERRY MUFFINS

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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