Blueberry Muffin Heaven

It's official, it's blueberry season! You can get tons for wicked cheep, which is fantastic, and calls for lots of eating blueberries in many forms. To start it off I made a batch of blueberry pancakes and some muffins.

For the pancakes go here. After you pour the batter into the pan toss some blueberries on top of each circle of batter. When you flip the pancakes they will cook up into little blueberry cave filled pancake... yum!

Next came the muffins. John loves blueberry muffins but doesn't' like getting them at bakers since... well lets face it, they are FILLED with butter and sugar, two things he tries to avoid. I mean just look at some of these stats for muffins... aren't muffins supposed to be healthy???

So I had promised him I'd come up with a new recipe to make them a nice healthy treat without being dry and gross.... I can't believe it but my first attempt at pulling a blueberry muffin out of this air came out GREAT!!! They are so good!! We LOVE LOVE LOVE them!

Blueberry Muffins
1.5 cups whole wheat flour
2.5 Tb splenda blend (or 1/4 cup white sugar)
1.5 tsp baking powder
1/4 tsp baking soda
dash salt
1/2 cup apple sauce
2 6 oz containers ff lemon yogurt (so 12 oz total)
1 large egg
1 tsp vanilla
zest of 1 lemon
1.5 - 2 cups blueberries, rinsed and patted dry
sugar in the raw to sprinkle on top (or regular sugar if you don't have any raw sugar)

Preheat oven to 425 degrees and line 12 muffin cups with paper liners, or in my case I just used silicon baking cups.

In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. Set aside.

In another bowl blend apple sauce, yogurt, egg and vanilla thoroughly. Stir the wet mixture into the flour mixture just until combined. The batter will be very thick.

Add the blueberries and stir gently. Divide the batter between the 12 silicon baking cups (or lined baking cups) (they will be very full cups) sprinkle with a little raw sugar, and bake for 6 minutes at 425, reduce heat to 350 and continue cooking for 12-14 minutes, or until tester inserted into center comes out mostly clean. Cool completely on wire rack.

These muffins are so super moist and delicious I mean just look at them... needless to say they disappeared very quickly... John wants to know when I'm making more... I could eat these everyday very happily :)


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