Low-Fat Whole Wheat Blueberry Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is an easy and healthy recipe from the American Institute for Cancer Research. If you don't have buttermilk, you can replace it with one cup of nonfat yogurt or make your own buttermilk by mixing one cup of nonfat milk with one tablespoon of lemon juice or vinegar. Hint: Tossing unthawed frozen blueberries with two tablespoons of flour before adding them to the batter helps to keep them from turning the batter purple while the muffins bake. Ingredients:
1 cup whole wheat flour |
3/4 cup all-purpose flour |
1/2 cup firmly packed brown sugar |
1 tablespoon baking powder |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/2 teaspoon salt |
1 cup fat-free buttermilk |
2 tablespoons canola oil |
2 tablespoons unsweetened applesauce |
1 egg, lightly beaten |
1 cup fresh blueberries or 1 cup frozen blueberries |
Directions:
1. Preheat the oven to 400ºF. Lightly spray a muffin tin with cooking spray.
2. In a large bowl, combine the flours, brown sugar, baking powder, cinnamon, allspice and salt. In another bowl, whisk together the buttermilk, oil, applesauce and egg. Pour the buttermilk mixture into the dry mixture, stirring until it is just combined (do not over mix). Lightly stir in the blueberries.
3. Spoon the batter evenly into the prepared muffin cups. Bake until the tops are golden, 20 to 25 minutes. Transfer the pan to a wire rack to cool slightly. Then transfer the muffins to cooling rack. Serve warm.
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