Blueberry Muffins
Servings
6Serving size
1 muffinThis recipe can easily be multiplied. Muffins will keep for 24 – 36 hours in a plastic bag. These freeze fairly well if sealed tightly in a plastic bag.
Ingredients
| 1 large Egg(s) |
| 2 Tbsp. Unsalted butter |
| 1/2 cup Z-Sweet / Stevia |
| 2 Tbsp. Nonfat Greek Yogurt |
| 1/2 tsp. Vanilla extract |
| 1 cup Enriched all purpose white flour |
| 1/2 cup Whole wheat flour |
| 2 cup Wheat germ |
| 1/4 tsp. Salt |
| 1 tsp. Baking powder |
| 1/4 tsp. Baking soda |
| 1/2 cup Reduced fat buttermilk |
| 1/2 cup Blueberries, raw |
Instructions
Separate the egg into an egg white and egg yolk. Set the egg yolk aside and whisk the egg white until frothy.
Cream together the canola oil and egg yolk until smooth. Add the Z-Sweet, yogurt and vanilla extract.
Whisk until smooth.
Place the all-purpose flour, whole wheat flour, wheat germ, salt, baking powder and baking soda in a sifter and sift into the mixing bowl.
Gently fold the creamed mixture together with the flour mixture. As this is blended slowly add the buttermilk folding until smooth. As soon as the mixture is well blended, stop.
Froth the egg whites until white and foamy and fold them into the batter. Gently fold the blueberries into the batter. Do not over mix.
Line a muffin tin with muffin papers and fill each muffin paper with an equal amount of batter. Bake for 12 - 15 minutes.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This is a great, healthy muffin that’s so much better for you than a regular muffin. When I started creating recipes or this website I wanted to make food that people found familiar but healthier.
his takes that a step further than the previous Blueberry Muffins posted on the website because of the higher fiber content. One taster said that these “are so much better tasting than the original.” That’s what great food is: good food that just happens to be better for you.