Big Fat Blueberry Muffins

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Healthier_Me
Healthier_Me Posts: 5,600 Member
in Recipes
3679blueberrymuffin_sml.jpg


Blueberry Thrill
Here at the HG HQ, we spent an entire day whipping up versions of this recipe until we got it juuuuuuuuust right. The result? Ginormous, fluffy muffins packed with gazillions of blueberries! Woohoo...

Ingredients:
1 cup whole-wheat flour
1 cup blueberries
1/2 cup light vanilla soymilk
1/4 cup sugar-free pancake syrup
1/4 cup fat-free liquid egg substitute (like Original Egg Beaters)
1/4 cup Splenda No Calorie Sweetener (granulated)
3 tbsp. brown sugar (not packed)
2 tbsp. light whipped butter or light buttery spread, room temperature
2 tbsp. no-sugar-added applesauce (get Mott's Blueberry Delight if you can find it!)
1 1/2 tsp. baking powder
1/2 tsp. vanilla extract
1/4 tsp. salt

Directions:
Preheat oven to 400 degrees. In a mixing bowl, combine flour, Splenda, brown sugar, baking powder, and salt. Mix well. In a separate, large mixing bowl, combine soymilk, syrup, egg substitute, butter, applesauce, and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. (Don't worry if butter bits do not break up completely.) Add dry ingredients from the first mixing bowl to the mixture in the large one. Mix until completely blended. Then fold in the blueberries. Line a 6-cup muffin pan (or half a 12-cup pan) with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6 cups. Place in the oven and bake for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy! MAKES 6 SERVINGS

Serving Size: 1 muffin
Calories: 137
Fat: 2.25g
Sodium: 269mg
Carbs: 26.5g
Fiber: 3g
Sugars: 7.5g
Protein: 4g

POINTS® value 2*

HG Tip! We've heard that freezing your blueberries can help keep them from sinking to the bottom during baking. Cool!

Replies

  • Healthier_Me
    Healthier_Me Posts: 5,600 Member
    Options
    3679blueberrymuffin_sml.jpg


    Blueberry Thrill
    Here at the HG HQ, we spent an entire day whipping up versions of this recipe until we got it juuuuuuuuust right. The result? Ginormous, fluffy muffins packed with gazillions of blueberries! Woohoo...

    Ingredients:
    1 cup whole-wheat flour
    1 cup blueberries
    1/2 cup light vanilla soymilk
    1/4 cup sugar-free pancake syrup
    1/4 cup fat-free liquid egg substitute (like Original Egg Beaters)
    1/4 cup Splenda No Calorie Sweetener (granulated)
    3 tbsp. brown sugar (not packed)
    2 tbsp. light whipped butter or light buttery spread, room temperature
    2 tbsp. no-sugar-added applesauce (get Mott's Blueberry Delight if you can find it!)
    1 1/2 tsp. baking powder
    1/2 tsp. vanilla extract
    1/4 tsp. salt

    Directions:
    Preheat oven to 400 degrees. In a mixing bowl, combine flour, Splenda, brown sugar, baking powder, and salt. Mix well. In a separate, large mixing bowl, combine soymilk, syrup, egg substitute, butter, applesauce, and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. (Don't worry if butter bits do not break up completely.) Add dry ingredients from the first mixing bowl to the mixture in the large one. Mix until completely blended. Then fold in the blueberries. Line a 6-cup muffin pan (or half a 12-cup pan) with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6 cups. Place in the oven and bake for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy! MAKES 6 SERVINGS

    Serving Size: 1 muffin
    Calories: 137
    Fat: 2.25g
    Sodium: 269mg
    Carbs: 26.5g
    Fiber: 3g
    Sugars: 7.5g
    Protein: 4g

    POINTS® value 2*

    HG Tip! We've heard that freezing your blueberries can help keep them from sinking to the bottom during baking. Cool!
  • soup78
    soup78 Posts: 667 Member
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    oooooo! These sound delicious and nutritous! :love:

    have you tried them yet?
  • Healthier_Me
    Healthier_Me Posts: 5,600 Member
    Options
    oooooo! These sound delicious and nutritous! :love:

    have you tried them yet?
    Nope, not yet. Just got the recipe today:bigsmile:
  • soup78
    soup78 Posts: 667 Member
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    oooooo! These sound delicious and nutritous! :love:

    have you tried them yet?
    Nope, not yet. Just got the recipe today:bigsmile:

    I guess we'll see who tries them first! :wink:

    Thanks for the recipe! :drinker:
    Have a great day! :flowerforyou:
  • Healthier_Me
    Healthier_Me Posts: 5,600 Member
    Options
    oooooo! These sound delicious and nutritous! :love:

    have you tried them yet?
    Nope, not yet. Just got the recipe today:bigsmile:

    I guess we'll see who tries them first! :wink:

    Thanks for the recipe! :drinker:
    Have a great day! :flowerforyou:
    I still have some batter left from Tami's raspberry cream cheese muffin recipe so I will hold off on this for a little bit. BTW.... the raspberry cream cheese muffins are YUMMY!:bigsmile:

    You are very welcome!
  • FitJoani
    FitJoani Posts: 2,173 Member
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    These sound YUMMO!!!!!!!!!!!!!!!!!! I must try them!!!!
  • ChubbyBunny
    ChubbyBunny Posts: 3,523 Member
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    Side note....

    If you put the blueberries in a ziploc bag with like a 1 tablespoon of flour. Shake to coat.
    This also prevents sinking berries and morsels
  • soup78
    soup78 Posts: 667 Member
    Options
    Side note....

    If you put the blueberries in a ziploc bag with like a 1 tablespoon of flour. Shake to coat.
    This also prevents sinking berries and morsels

    Thanks:flowerforyou:
  • NewMK08
    NewMK08 Posts: 399 Member
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    :flowerforyou:

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