Here’s a simple, lighter recipe that makes delicious, low-calorie blueberry muffins, each worth just 1 point per serving
Ingredients:
- 1 ½ cups all-purpose flour (or whole wheat flour for a healthier option)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 egg
- ½ cup unsweetened applesauce (replaces oil or butter)
- ½ cup nonfat Greek yogurt (for added protein and moisture)
- ¼ cup honey or a sugar substitute (like Stevia or Splenda, to taste)
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries (if using frozen, don’t thaw)
Instructions:
- Preheat the Oven: Set your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together the egg, applesauce, Greek yogurt, honey (or sugar substitute), and vanilla extract.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix, or the muffins may be tough.
- Add Blueberries: Gently fold in the blueberries. Be careful not to break them up too much.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake: Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool for a few minutes in the pan, then transfer to a wire rack to cool completely.
Yield:
This recipe makes about 12 muffins, and each muffin is roughly 1 point (depending on your exact ingredients and serving size).
Enjoy your light and tasty blueberry muffins!