Skinny Blueberry Muffins

Skinny Blueberry Muffins2 (1)
When we last spoke I was in the middle of packing up our apartment for our move.  Now, I’m currently typing this in our new (old) home (rented)!  The last two days I’ve been unpacking and moving and pretty much going non-stop.  This was the first day I could actually sit back, relax, and enjoy our new space.

I’ll have to give you a little tour of the place once we get everything situated.  So far I’m enjoying the fresh air, all of the natural lighting, and how much space we have.  Today I actually tried out our oven and baked some cookies.  We have gas… I’m not sure if it’s a good or bad thing – I’ve never had it before.  The cookies turned out well.  A little doughy on the insides, but that’s not a problem for me. 

Skinny Blueberry Muffins  I baked these muffins a while back when I found some blueberries on sale at Aldi.  These muffins would be perfect for the upcoming blueberry season (which I plan on stocking up on).  These are healthier, lighter blueberry muffins, but they are still delicious.

Skinny Blueberry Muffins4 For the flours I used a combination of all-purpose, white whole wheat, and almond.  I did use brown sugar, but it’s a lower amount than your typical muffin recipe.  The moisture and tenderness of these muffins comes from the yogurt I used.  Yogurt is amazing in baking!  I used Trader Joe’s European whole milk yogurt. 
Enjoy, and have a good breakfast.

Skinny Blueberry Muffins2 Skinny Blueberry Muffins

Ingredients:

1 1/4 cups all-purpose flour
1/2 cup white whole wheat flour
1/2 cup almond meal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/4 cups plain yogurt
1/3 cup whisked egg whites
1 tablespoon oil of choice (I used olive)
2/3 cup brown sugar
1 teaspoon vanilla extract
1 1/4 cup blueberries (divided use)
1 tablespoon cinnamon-sugar, optional

Instructions:
Heat oven to 400 degrees F.  Spray a 12 cup muffin pan with cooking spray or line with paper liners.

In a medium bowl, sift together flour, whole wheat flour, almond meal, baking powder, baking soda, cinnamon and salt.  In a large mixing bowl, whisk together yogurt, egg whites, oil, brown sugar and vanilla until combined.  Stir in flour mixture until almost combined. Fold in 1 cup blueberries until just combined.

Divide batter into muffin cups; top with additional blueberries.  Sprinkle with cinnamon-sugar, if desired.  Bake 15-20 minutes, or until well risen, and light golden brown.  Cool 5 minutes before transferring to wire racks to cool.

Makes 12 muffins

10 comments:

  1. ooh yes, give us a home tour! i haven't made muffins in so long. blueberry was always my favorite. :)

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    1. Will do! Hey, I'm in Boston right now!

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  2. I'm so excited that you've moved into a bigger place. That's great and it's good that you didn't get rid of your kitchen stuff. I find I use every single thing I have more and more, not less and less. I NEED 5 kinds of strainers, 4 sizes of ice cream scoops and MANY different types of spatulas. The more you cook, the more you realize how wonderful it is to have the right tool for the job. Enjoy! Yummy looking muffins too!

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    1. Haha 4 sizes of ice cream scoops. I usually just use a spoon! Thanks, Sue! Hope you are doing well.

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  3. Can't wait for the house tour! Your muffins are making me angry because last night SPP went to the bakery and bought dessert for two of us, but only bought one muffin for HIS breakfast this morning. Can you send some of these my ways so I can rub your muffin (figuratively) in his face? I'm sure yours are way better than the one he had.

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    Replies
    1. Ooooh bad husband! What dessert was it?

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  4. Can you use non-fat greek yogurt instead of regular yogurt? loooooove your blog!! i wanna eat everything i see here!

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    Replies
    1. Hi HJ! Welcome! Of course! Greek yogurt would make them more amazing! I would have used it if I had any!

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