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.
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.
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!
Recipe adapted from Vital choice
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 cup low-fat yogurt
1 1/2 cups frozen wild organic blueberries
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.