It’s fresh blueberry season, and the best part of using fresh blueberries in muffins is the wonderful juice released as the blueberries explode under the heat of the oven. Here is a recipe full of flavor but low in fat.
Low Fat Blueberry Muffins
Gently whisk together in a large bowl, adding in order from first to last:
1 cup orange juice
2/3 cup low fat vanilla yogurt
1/3 cup granulated sugar
1/4 cup canola or other cooking oil
2/3 cup whole wheat flour
1 heaping Tbsp. baking powder
Using a rubber spatula, gently fold into the batter in succession from first to last:
3 cups fresh blue berries (adjust for taste – 3 cups will create muffins chock full of berries; add less if you like more muffin and less berry)
2 cups whole wheat white flour (2 1/3 if using white flour)
Spoon into prepared muffin tins. Makes 17-18 muffins. To freeze for quick breakfasts, wrap each muffin individually in plastic wrap, place in a freezer zip bag and freeze.