Light Blueberry Muffin Recipe

Looking for an easy Light blueberry muffin recipe? Learn how to make Light blueberry muffin using healthy ingredients.


Submitted by lila_usa

Makes 18 servings



Blueberry muffin with a few substitutions http://gourmetgirl1.blogspot.com/2008/02/moist-and-light-blueberry-muffins.html

Recipe Ingredients for Light blueberry muffin

3 cups of cake flour
1 cup slenda
1 teaspoon baking soda
2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1 egg
1 cup Yogurt, Plain, Skim Milk
1/2 cup vegetable oil
2 cups blueberries

Recipe Directions for Light blueberry muffin

  1. 12-1/2 ounces cake flour (3 cups)

  2. 1 cup sugar

  3. 1 teaspoon baking soda

  4. 2 teaspoons baking powder

  5. 1/8 teaspoon salt

  6. 1 teaspoon vanilla

  7. 1 egg

  8. 1 cup sour cream (can be substituted with yogurt)

  9. 1/2 cup vegetable oil

  10. 2 cups blueberries, (1 pint)

  11. 1/4 cup vanilla sugar for sprinkling tops

  12. paper liners or buttered muffin tins

  13. Makes 18 muffins

  14. Preheat oven to 350 F

  15. 1. Sift all dry ingredients into a large bowl and set aside. In a small bowl toss blueberries with about 1 tablespoon of flour mixture and set aside.

  16. 2. Whisk all wet ingredients together and mix well.

  17. 3. Add wet ingredients to flour mixture and mix with a wooden spoon until just barely combined. add blueberries and mix lightly. Do not over mix.

  18. 4. With an ice cream scoop fill muffin pan almost all the way to the top. top with sugar generously and bake for 20 minutes or until golden brown. Remove muffins from pan as soon as they are cool enough to handle. They will keep for 3-4 days covered at room temperature.When making muffins, do not overbeat the batter, I whisk the ingredients together separately then combine them and stir just a few times to incorporate the dry and wet ingredients together. After adding the dry ingredients to the flour, use a wooden spoon not a whisk to stir together briefly. Finish combining the ingredients once the blueberries are added- and I know I will sound a little nutty by telling you this, but you should not stir more than 15-20 strokes; it is more like folding than beating and doing this will keep the muffins light and moist. I use a topping of large sugar crystals, this makes the tops of the muffins a little crunchy. When I have it, I use vanilla infused sugar (see photo). I have also used regular sugar which has been infused with vanilla. To make vanilla sugar, fill a jar with sugar, insert a vanilla pod and let it infuse for at least a week; it's great for sweetening coffee too.

Categories

Breakfast, Bake

Nutrition Facts
Serving Size 61.5g
Amount Per Serving
Calories
152
Calories from Fat
60
% Daily Value*
Total Fat
6.7g
10%
Saturated Fat
1.4g
7%
Trans Fat
0.0g
Cholesterol
11mg
4%
Sodium
100mg
4%
Potassium
126mg
4%
Total Carbohydrates
19.7g
7%
Dietary Fiber
0.9g
4%
Sugars
2.6g
Protein
3.2g
Vitamin A 1% Vitamin C 3%
Calcium 5% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
   
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