Blueberry muffin recipes?

Found these yesterday and want to make them tomorrow....

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000002001862

Looks yummy and relatively healthy!

ok.... I dug around in my 400 calorie fix recipe book.... I will post two muffin recipes. one for fruity bran muffins which I just made and are yummy.... and for these:

Red, White and Blueberry Muffins
Prep time 10 minutes/ cook time 20 minutes. Makes 12 muffins
180 calories each muffin

2 cups all purpose flour
1/2 c. sugar
1 TBSP baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 eggs
1 cup strawberry blended yogurt
1/4 c buttermilk
1/4 c melted butter
1/2 tsp almond extract
1 cup frozen rasperries, blackberries and blueberries

Preheat oven to 400. Coat a 12 cup muffin pan with cooking spray,

Combine the flour, sugar, baking powder, salt and cinnamon in a large bowl.

Whisk together the eggs, yogurt, buttermilk, butter, and almond extract in a medium bowl

Fold the egg mixture into the flour mixture until just mixed. Gently fold in the frozen berries.

Spoon into the muffin pan. Bake for 15-20 minutes or until a wooden pick inserted into the center of a muffin comes out clean.

Calories.... 180
Total Fat 5g
Saturated Fat 3g
Sodium 250mg
Carbohydrates 30g
Dietary Fiber 1g
Protein 4g
Calcium 10%


Make it a 400 calorie meal by adding 1 container (6oz) 80 calorie light yogurt, 1 medium banana (110 calories) and tea with 2 oz low fat milk (25 calories) = 395 for the meal.

I like doubled the blueberries, but they're def moist, if I had the option i wouldn't use applesauce. They're great how they are ;-)

I got this recipe off the forums here but unfortunately did not note the author's name.

The recipe and all the comments below are hers. I can say this: I just pulled my very first batch out of the oven, and was surprised at how truly delicious they are. I added more blueberries to mine, but everything else seems right on. They are not at all dry or heavy -- and are just sweet enough to be really satisfying. Hope you enjoy them as much as I am!

***

Fresh Blueberry Banana Muffins

Ingredients:
1/2 cup Skim Milk
1/2 cup Blueberries
3/4 cup old fashioned oats
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2 1/2 teaspoons Baking Powder
2 tablespoons honey or agave
3 tablespoons Extra Virgin Olive Oil
1 Egg
3 Bananas, mashed
1 tablespoon Cinnamon
1 1/4 cups Whole Wheat Flour

Mix all ingredients together, and put into muffin pan about 2/3 of the way full. This will be a pretty thick muffin mix. I added my blueberries in last, and hand stirred them as to not squish them in my mixer. bakes at 400 degrees for 15 minutes. I made 24 muffins with this recipe

Calories Carbs Fat Protein Sugar Chol
Total: 1665 367 13 45 133 217
Each 69 15 1 2 6 9

The entire family loved these! The real serving size is probably more like 2 muffins, but hey with a glass of milk it may satisfy! My calorie count had Honey, and one regular egg. I will use my egg whites next time, to reduce a little more. The calories may change a little for the agave also. Enjoy!!

bump

bump

Lemon-blueberry muffins

Lemon-blueberry muffins, with a sour-sweet glaze and hint of nutmeg, are perfect any time of day.

Yield: 1 dozen (serving size: 1 muffin)

Ingredients
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup butter
1 1/4 cups low-fat buttermilk
1 large egg
1 tablespoon grated lemon rind
1 cup blueberries
Cooking spray
1 tablespoon fresh lemon juice
1/2 cup powdered sugar
Preparation
Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries.

Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool.

Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins.

Note: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch.

Nutritional Information
Calories:
187 (23% from fat)
Fat:
4.8g (sat 2.7g,mono 1.4g,poly 0.3g)
Protein:
3.7g
Carbohydrate:
32.6g
Fiber:
1g
Cholesterol:
30mg
Iron:
1.1mg
Sodium:
264mg
Calcium:
59mg