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Blueberry Muffins

Blueberry muffins recipe
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Blueberry Muffins

These no-added-sugar muffins make for an easy snack on the go. Soccer practice? Walk in the park? Whatever has you on the move, simply wrap a piece of waxed paper around a muffin and take it with you.

Recipe adapted from Saturday Morning Blueberry Muffins, courtesy of Cooking With SweetLeaf Stevia.

Ingredients

Servings  12   Serving Size   1 muffin

  • Cooking spray
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 teaspoon stevia sweetener OR
  • 2 stevia sweetener packets
  • 1/2 cup corn oil OR
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup fat-free, plain yogurt
  • 1 cup blueberries (fresh, or, frozen)

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 350°F. Lightly spray a 12-cup muffin pan with cooking spray.
  2. In a large bowl, sift the flour, baking powder, baking soda, nutmeg, and salt.
  3. In a separate large bowl, whisk together the stevia sweetener, oil, vanilla, egg, and yogurt. Add the dry ingredients. Stir together until the mixture is just moistened but no flour is visible. Gently fold in the blueberries, reserving 24 to 36 blueberries to garnish the tops.
  4. Spoon the batter into the muffin cups. Using the reserved blueberries, sprinkle 2 or 3 berries on top of each muffin.
  5. Bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center comes out clean.
  6. Transfer the pan to a cooling rack. Let cool completely.

Nutrition Facts

Blueberry Muffins
CaloriesCalories
212 Per Serving
ProteinProtein
5g Per Serving
FiberFiber
1g Per Serving

Nutrition Facts

Calories 212
Total Fat 10.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 6.0 g
Cholesterol 16 mg
Sodium 218 mg
Total Carbohydrate 25 g
Dietary Fiber 1 g
Sugars 3 g
Added Sugars 0 g
Protein 5 g

Dietary Exchanges
1 1/2 starch, 2 fat

 

These no-added-sugar muffins make for an easy snack on the go. Soccer practice? Walk in the park? Whatever has you on the move, simply wrap a piece of waxed paper around a muffin and take it with you.

Recipe adapted from Saturday Morning Blueberry Muffins, courtesy of Cooking With SweetLeaf Stevia.

Nutrition Facts

Blueberry Muffins
CaloriesCalories
212 Per Serving
ProteinProtein
5g Per Serving
FiberFiber
1g Per Serving
×
Calories 212
Total Fat 10.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 6.0 g
Cholesterol 16 mg
Sodium 218 mg
Total Carbohydrate 25 g
Dietary Fiber 1 g
Sugars 3 g
Added Sugars 0 g
Protein 5 g

Dietary Exchanges
1 1/2 starch, 2 fat

Ingredients

Servings  12   Serving Size   1 muffin

  • Cooking spray
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 teaspoon stevia sweetener OR
  • 2 stevia sweetener packets
  • 1/2 cup corn oil OR
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup fat-free, plain yogurt
  • 1 cup blueberries (fresh, or, frozen)

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 350°F. Lightly spray a 12-cup muffin pan with cooking spray.
  2. In a large bowl, sift the flour, baking powder, baking soda, nutmeg, and salt.
  3. In a separate large bowl, whisk together the stevia sweetener, oil, vanilla, egg, and yogurt. Add the dry ingredients. Stir together until the mixture is just moistened but no flour is visible. Gently fold in the blueberries, reserving 24 to 36 blueberries to garnish the tops.
  4. Spoon the batter into the muffin cups. Using the reserved blueberries, sprinkle 2 or 3 berries on top of each muffin.
  5. Bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center comes out clean.
  6. Transfer the pan to a cooling rack. Let cool completely.
 

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