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:

  1. Preheat the Oven: Set your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the egg, applesauce, Greek yogurt, honey (or sugar substitute), and vanilla extract.
  4. 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.
  5. Add Blueberries: Gently fold in the blueberries. Be careful not to break them up too much.
  6. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
  7. Bake: Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. 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!

By admin

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