Why blueberry muffins? They're classic, rich in antioxidants, and .... there was a sale on blueberries at Sprouts. Had to find some use for all the berries I bought! And what a great use it was.
These muffins are a little on the breadier side and not super sweet - because they aren't filled with tons of sugar. However, that doesn't mean they aren't still delicious!
Healthier Blueberry Muffins
Makes 12 muffins
- 3/4 cup AP flour
- 3/4 cup white whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp salt
- 6 tbsp. granulated sugar
- 3 egg whites
- 3 tbsp. oil (I used olive oil)
- 2/3 cup low-fat greek yogurt (I used Happy Cow's Vanilla Bean)
- 1 tsp vanilla
- 3/4 cup fresh blueberries
- 1/4 cup milk of choice (I used unsweetened vanilla almond milk)
- rolled oats, optional
- Preheat oven to 375 degrees. Line muffin tin with paper liners.
- Sift flour, baking soda, salt, allspice, and sugar into a large mixing bowl.
- In a separate bowl, whisk the egg whites together. Add the oil, yogurt, vanilla extract, and milk and mix together well. Stir in the fresh blueberries until mixed thoroughly. Add fruit mixture to flour mixture, and stir just until combined. Do not overstir!
- Divide the batter evenly among 12 cups in the muffin pan; fill about two-thirds way. If desired, sprinkle tops with rolled oats (and a pinch of sugar for added sweetness).
- Bake for 18-20 minutes until risen and golden. Remove muffins from pan and place on a cooling rack.
Serving: 1 muffin, calories: 128 cal, total fat: 3.7 gm, total carbohydrates: 20.2 gm, protein: 4.1 gm