When I was running a pediatric oncology clinic my mornings started very early. I had no time to cook a healthy breakfast. So on my way to work, I would stop through my local Starbucks. I would order a large cappuccino and a large blueberry muffin, you know the ones the size of a softball. Ah so yummy! Warmed in the oven, with a pat of butter in the middle.
Yes about a 1000 calorie muffin. Now I still love blueberry muffins, so here is a blueberry muffin recipe that is lower in calorie and heart healthy.
- 2 cups (240g) white whole wheat flour or gluten-free* flour (measured liked this)
- 2 tsp baking powder
- ¼ tsp salt
- 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
- 2 large egg whites, room temperature
- 1 tbsp (15mL) vanilla extract
- ½ cup (120g) plain nonfat Greek yogurt
- 2 tbsp (30mL) honey
- ¾ tsp vanilla crème stevia
- ¾ cup (180mL) nonfat milk
- 1 ¼ cups (175g) fresh blueberries, divided (about 1 pint)
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1. Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the butter, egg whites, and vanilla.
3. Stir in the Greek yogurt, mixing until no large lumps remain.
4. Mix in the honey and stevia. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in 1 cup of blueberries.
5. Divide the batter between the prepared muffin cups, and gently press the remaining blueberries into the tops. Bake at 350°F for 19-22 minutes or until the tops are firm to the touch. Cool in the muffin cups for 10 minutes before carefully transferring to a wire rack.
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