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
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.
If you’re gluten-free, it’s probably been a very long time since you’ve gotten sick from eating too many cookies before you’ve gotten sick from the lawn mower aftertaste. After months of experimenting, I think I’ve finally created a gluten-free cookie so delish it’ll be easy to overdose on cookies, because there is no after-taste, baby. A little bit snickerdoodle, part sugar cookie and with a base created from the traditional Toll House cookie, you’ll love the soft, delicate texture. (You can double the recipe quite easily, too.)
Preheat oven to 350℉. In a large mixing bowl, blend with rubber spatula until creamy:
1/2 cup butter, room temp
1/2 cup GF vanilla yogurt
1/2 cup granulated sugar
1/4 cup brown sugar
1 Tbsp GF vanilla (recommended: the intense Mexican Vanilla)
1 1/2 GF Flour Mix (equal portions Pamelas Mix, Brown Rice Flour, and White Rice FLour)
1/2 tsp. baking soda
1/2 tsp. salt
Drop by large spoonfuls onto a prepared baking sheet. Sprinkle lightly with cinnamon and sugar. Bake until lightly browned, about 10-12 minutes. Makes about 2 dozen.
Mornings are chaotic in our house, and pulling duty as a short-order cook to make sure the family is fed and I still have something gluten-free to eat is often a challenge. Here are muffins so absolutely light and airy that your family will think you’re fudging on your gluten-free diet.
Gluten-free Cinnamon Yogurt Muffins
Gluten-free Cinnamon Yogurt Mini-Muffins
- 1/2 stick unsalted butter, melted
- 1 egg, lightly beaten
- 1 cup vanilla or plain yogurt (make sure to check ingredients; avoid brands with natural flavor)
- 1 generous tbsp. Mexican vanilla
- 1 cup blended gluten-free flours or baking mix (I blend Pamela’s, generic gluten-free flour and brown rice flour in equal portions)
- 1 tbsp. baking powder
- 1 tbsp. cinnamon
- 1/4 tsp. salt
Blend butter, egg and yogurt with whisk until creamy. Add additional ingredients; stir with rubber spatula just until blended. Do not overmix muffins, as this makes them tough.
Drop by heaping tablespoonfuls onto prepared mini-muffin pan. Bake in preheated 350F oven for 25-30 minutes, or until tops are lightly browned and an inserted toothpick comes out clean.
Serve warm or store up to three days at room temp. Can be frozen in single-servings.