Blueberry Muffins
This recipe has been in our family for a long time, i just lightened it to be healthier.
Servings: 12
Equipment
- Mixer
- Standard cupcake pan
Ingredients
MUFFIN BATTER
- 1/2 Cup I can't believe it's not butter the light one
- 1/4 Cup Can sugar or sugar substitute/sugar of choice
- 3 Whole eggs egg beaters
- 2 Cups Flour
- 2 tsp Baking powder
- 1/2 tsp Kosher salt
- 1/2 Cup Unsweetened almond milk
- 1 tsp Vanilla extract
- Zest of lemon or orange
GARNISH
- 6 tsp Cane sugar or sugar of choice
MIX-IN
- 1 TBSP Flour to coat blueberries
- 2 Cups Fresh blueberries
Instructions
- Preheat oven to 375
- Cream butter and the sugar in mixer on low speed until fluffy (Scrape bottom of bowl in between)
- Add eggs one at a time. Mix until blended
- Combine dry ingredients and add alternately with milk
- Add the vanilla and lemon zest
- Beat on high for one minute
- Lightly coat blueberries with some flour (about 1 tsp). I don't count this flour since it's a very small amount and most of it shakes off anyways. (This helps the blueberries from not sinking to the bottom of the pan)
- Place the blueberries into batter and lightly fold into the batter with a spatula.
- Spray muffin pan all around including the top surface
- Scoop the batter evenly in each muffin space and then sprinkle the 6 tsp of sugar between the muffins on top (1/2 tsp per muffin)
- Bake for 25-30 minutes
- Cool in pan for 10-15 minutes before removing
Notes
Makes 12 STANDARD size muffins 5 WW personal points per muffin Click here to calculate your WW personal points 5 Bites on Better Balance Healthi (Formerly called iTrackBites) 152 Calories
Leave a Reply