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.
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.
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 Muffins
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
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