NO-ADDED-SUGAR BLUEBERRY MUFFINS
No granulated white stuff needed in these treats. Instead, they're made with a naturally sweet combo of applesauce and puréed ripe bananas (not to mention fresh blueberries). Just note that the muffins may look paler than others you've made before-because the batter is low in sugar and fat, they won't brown much in the oven. If you're left with extra muffins, freeze and then reheat in the microwave for 20 to 30 seconds whenever you're ready to enjoy.
Categories Brunch,Breakfast,Snacks
Time 25m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners.
- Peel the banana, break it into pieces, and add to a small food processor. Add the applesauce and pulse until completely smooth, stopping to scrape down the sides of the bowl as needed. Add the eggs and oil and pulse until well combined.
- In a medium bowl, combine the flour and banana mixture. Fold in the berries. Divide the batter among the prepared muffin cups. Bake until a tester inserted into the centers comes out clean, about 15 minutes. Serve warm or at room temperature.
- Serving size: 1 muffin
Nutrition Facts : Calories 44 kcal
SUGAR-FREE BLUEBERRY-CORN MUFFINS - WEIGHT WATCHERS
These fruity muffins get their sweetness from sucralose, and their moistness from a surprise ingredient-pureed white beans! This stealth addition boosts fiber and protein without imparting a "beany" taste. This is a 2 point value. This came from Weight Watchers. I have not tried this just posting for safe keeping.
Provided by internetnut
Categories Beans
Time 33m
Yield 15 muffins, 15 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400. Line 15 muffin cups with paper liners, or spray with nonstick spray.
- Whisk together the cornmeal, sucralose, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.
- Puree the beans and cottage cheese in a food processor or blender, scraping the sides frequently, until smooth, about 3 minutes. Add the eggs and vanilla and pulse until smooth. Pour into the cornmeal mixture and stir lightly to blend. Fold in the blueberries.
- Spoon into the muffin cups, filling them 2/3 full. To ensure the muffins bake evenly, fill any empty muffin cups halfway with water. Bake until a toothpick inserted in the center of a muffin comes out clean, 18-20 minutes. Cool completely on a rack.
- Cook's Tip: As with all baked goods made with sucralose, these muffins tend to dry out quickly. Those not served within a day should be placed in an airtight container and frozen for up to 2 months. To thaw, wrap a frozen muffin in foil and place in a 325 oven until heated through.
Nutrition Facts : Calories 153.5, Fat 1.4, SaturatedFat 0.5, Cholesterol 29.2, Sodium 120.1, Carbohydrate 21.8, Fiber 2.7, Sugar 7.5, Protein 5.3
BLUEBERRY-CORN MUFFINS
Cornmeal gives these sweet berry muffins a rustic texture while buttermilk and lemon zest lend a welcome tang. You can substitute enriched yellow cornmeal for the white cornmeal for bolder colour contrast between batter and berries without changing the flavour or texture of the muffins. To get a jump-start on the prep for this recipe, follow the make-ahead directions in Notes below. Feel free to swap another variety of berry for the blueberries here-raspberries, cranberries, or quartered strawberries are all terrific options.
Categories Breakfast,Brunch,Snack
Time 25m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
- Whisk together the flour, cornmeal, 5 tablespoons of the sugar, the baking powder, baking soda, and salt in a large bowl. Gently stir in the blueberries. Whisk together the buttermilk, oil, egg, and lemon zest in a small bowl. Add the buttermilk mixture to the flour mixture and stir just until the flour mixture is moistened.
- Fill the muffin cups evenly with the batter and sprinkle evenly with the remaining 1 tablespoon of sugar. Bake until the muffins spring back when lightly pressed, 15 - 20 minutes. Let cool in the pan on a rack 5 minutes. Remove the muffins from the pan and let cool on the rack about 15 minutes longer. Serve warm.
- Yields 1 muffin per serving.
Nutrition Facts : Calories 58 kcal
BLUEBERRY MUFFINS WEIGHT WATCHERS 7 POINTS
Make and share this Blueberry Muffins Weight Watchers 7 Points recipe from Food.com.
Provided by Sandy
Categories Healthy
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF. Line a 12-cup muffin tin with paper or foil liners. Combine the flours, baking powder, and salt in a medium bowl.
- To make the topping, combine the brown sugar and nutmeg in a bowl.
- With an electric mixer on medium speed, beat the granulated sugar and butter in a large bowl until fluffy. Beat in the egg, egg whites, and vanilla until blended. On low speed, alternately add the flour mixture and the milk, beginning and ending with the flour mixture and scraping down the sides of the bowl. Fold in the blueberries.
- Evenly spoon the batter into the cups. Sprinkle with the topping. Bake until a toothpick inserted in a muffin comes out clean, about 25 minutes. Remove the muffins from the pan and cool completely on a rack.
Nutrition Facts : Calories 184.8, Fat 4, SaturatedFat 2.3, Cholesterol 7.1, Sodium 210.5, Carbohydrate 33.5, Fiber 1.5, Sugar 15, Protein 4.3
BLUEBERRY STREUSEL MUFFINS-WEIGHT WATCHER'S 3 POINTS
Yummy! You don't need all the fat and sugar to enjoy this comfort food! Might want to double the receipe as they tend to disappear!
Provided by Chef Joyous
Categories Breads
Time 40m
Yield 15 muffins, 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Place muffin liners in muffin tins. (15)
- Combine 2 c flour, baking soda, baking powder and salt; set aside.
- Mix sugar and Splenda; set aside.
- Using an electric mixer, beat egg with 3/4 c sugar/Splenda mix until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla.
- Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth, do not over-beat.
- Fold in blueberries and fill each muffin liner; set asided.
- To make streusel topping, combine remaining sugar/Splenda mix and 1/4 C flour. Melt Smart Balance and add. Mix with a fork. Divide crumb mixture over muffins and press into top of muffin batter if necessary.
- Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 25-30 minutes. Cool in pans for about 10-15 minutes and then transfer muffins onto racks to cool completely .
- You can use any combination of berries in this recipe. Frozen berries are fine to use as long as you make sure they are thawed before baking.
Nutrition Facts : Calories 135, Fat 2.6, SaturatedFat 1, Cholesterol 18.2, Sodium 168.4, Carbohydrate 25, Fiber 1, Sugar 8.7, Protein 3.1
GLUTEN, DAIRY & CANE SUGAR FREE BLUEBERRY MUFFINS
I am on a very restricted diet and was having a hard time finding a blueberry muffin recipe I could have that I actually liked, so I created this one. I hope you like it as much as I do! GLUTEN/WHEAT/CORN/DAIRY/POTATO/CANE SUGAR FREE!! Check out more gluten & allergy friendly recipes on my website: www.maidinak.com Don't forget to double check your ingredients. I accidentally left out the baking soda once, and they didn't turn out like they should!
Provided by ajandme
Categories Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a measuring cup, measure out the rice milk and add the vinegar. Stir, and set aside (This solution needs to sit for at least 10 minutes. You are making a dairy free "buttermilk" alternative.).
- Preheat your oven to 400 degrees.
- In a large mixing bowl, combine your dry ingredients.
- In a separate bowl, mix all of the wet ingredients together, including the "buttermilk" solution. Add your wet ingredients to the dry and mix well until the batter is smooth.
- Fold in the frozen blueberries.
- Spoon batter in to greased or paper lined muffin tins. Bake for 15 - 20 minutes. Makes 12 muffins.
WEIGHT WATCHER BLUEBERRY MUFFINS
Steps:
- Preheat oven 375°F. (Add reserved flour to berries and toss to coat and set aside.) Combine 1 3/4 cups flour in bowl, add sugar baking powder, salt; mix well. Add egg, milk and melted butter. Mix but don't over mix, batter should not be smooth. Stir in blueberries fold in gently.
- Line a 12 cup muffin tin with paper liners, spray with butter Pam. Divide equally, bake and enjoy.
- Bake 20 to 25 minutes till toothpick comes out clean. Muffins will be light golden brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FAT FREE SUGAR FREE BLUEBERRY MUFFINS
These are a healthy muffin that we all enjoy! Even the diabetics in the family can enjoy these. A healthy alternative, any way you look at it.
Provided by Sunshine_Trish
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Combine Unsweetend Applesauce, Splenda, Milk, & Egg Substitute.
- In another bowl combine baking powder, both flours, & cinnamon.
- Add gradually to the wet mixture.
- Add Vanilla.
- Fold in Blueberries.
- Bake approx 24 minutes.
- Enjoy!
Nutrition Facts : Calories 90.9, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.4, Sodium 73.6, Carbohydrate 19, Fiber 1.9, Sugar 1.3, Protein 3.4
WEIGHT WATCHERS BLUEBERRY CORN MUFFINS
Make and share this Weight Watchers Blueberry Corn Muffins recipe from Food.com.
Provided by Jazziegirl8751
Categories Dessert
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375. Grease and flour a cupcake pan.
- Toss blueberries with 1 tbs. flour.
- Mix together remaining flour, cornmeal, baking powder and salt.
- On medium-high speed, beat the 2 egg whites to stiff peaks.
- On low, beat in the extra egg and applesauce.
- Alternately beat in flour mixture and 1 cup milk.
- Fold in blueberries.
- Divide among the cupcake pan. Bake 25 minutes , until toothpick inserted comes out clean.
- Cool in pan for 10 minutes. Remove from pan and put them on a cooling rack.
- For the topping, mix confectioner's sugar, 1 tbs milk and lemon zest. Drizzle over completely cooled muffins.
- These bake wonderfully and are so much better for you than the high fat and calorie bakery muffins!
Nutrition Facts : Calories 135, Fat 0.8, SaturatedFat 0.2, Cholesterol 15.9, Sodium 188.4, Carbohydrate 28.3, Fiber 1.1, Sugar 11.1, Protein 3.9
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