Less Guilt Blueberry Muffins

Im home again! Its been so wonderful just lazing around. Right before I came home we had our winter performance at Kirov. (New ballet pictures will be posted to the Ballerinaing page of my blog). And once I return I will have to kick myself in gear to audition for companies and colleges. But for now I’m enjoying relaxing and spending time with friends.

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My mother actually found this recipe but I had been looking for a good healthy blueberry muffin recipe for some time. These came out incredibly fluffy and delicious. I definitely recommend them.

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My favorite food (aside from whipped cream) is a good ole blueberry muffin. Unfortunately even though muffins are categorized as a breakfast food and sounds fairly healthy, the majority of blueberry muffins sold are packed with white flour and tons of sugar. NOT THESE!!!!  Although they do have a little bit of sugar in them they are made with 100% whole wheat flour they also have yogurt instead of butter and milk which reduces the fat a lot!

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Recipe adapted from Vital choice

Ingredients:

12 1/2 oz whole-wheat flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup turbinado (raw) sugar
1/2 cup canola or safflower oil
1 egg
1 cup low-fat yogurt
1 1/2 cups frozen wild organic blueberries

Directions:

Preheat oven to 380 F

In a large bowl sift together the flour, baking soda, baking powder, and salt. Keep aside.

In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients . Stir mixture by hand, well, but do not over mix. Add wild blueberries to mixture and stir briefly.

Fill a muffin sheet with muffin wrappers. Spoon your dough into each wrapper so that it fills up about 2/3 of the hole.

Place into the oven and increase the temperature to 400 degrees.

Bake for and 25 mins. Remove from oven and let cool completely.

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2 thoughts on “Less Guilt Blueberry Muffins

  1. Pingback: Blueberry Pie - eJo

  2. Pingback: 4 Ways to Reduce Calories in Home Made Desserts | 6 Pack Ab Workout

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