Fresh blueberries are perfect for these delicious low fat muffins.
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.
Fresh blueberries release their natural juices under the heat of baking, creating a delightful pattern on the tops of these muffins.
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
1 egg
2/3 cup whole wheat flour
1 heaping Tbsp. baking powder
pinch salt
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.
