Blueberry Yogurt Muffins

Blueberry Yogurt Muffins

2 Cups All-Purpose Flour (you can replace this with whole wheat flour for a healthier alternative we actually do 1/2 whole wheat and 1/2 white)
1 Tbsp Baking Powder
1/2 tsp. Salt
1 Cup Fresh Blueberries, rinsed and picked over, plus 12 whole berries for garnish (Fresh are best, but frozen may be substituted
4 Egg Whites, at room temp.
1 1/2 Cups Plain, Fat-Free Yogurt, at room temperature
1/2 Cup Granulated Sugar plus 3 tsp. for sprinkling over tops
1 tsp. Vanilla

  1. Preheat oven to 400 degrees F
  2. Sift together flour, baking powder and salt. 
  3. Add blueberries to sifted dry ingredients. Stir lightly to coat. Set aside.
  4. Place egg whites in the bowl of an electric mixer. Beat them at  a high speed until they hold soft peaks. Add yogurt, 1/2 cup sugar and vanilla and mix for 30 to 45 seconds until combined.
  5. Add liquid mixture to dry ingredients and fold together just until flour is moistened. Batter should not be smooth. Do not over-mix.
  6. In a nonstick 12-cup muffin pan, divide batter evenly between the cups.
  7. Place 1 blueberry in the center of each muffin and sprinkle 1/4 tsp. sugar evenly over each muffin. 
  8. Bake for 20 minutes, or until tops are golden. Remove from the tins immediately and allow to cool. 
Makes 12 Muffins

Nutritional Information Per Muffin:
Calories: 137; Fat: Negligible; Cholesterol: 0mg; Sodium: 245mg; Protein: 5g; Carbohydrate: 29g. 

Recipe and Calorie Information taken from the book Thin for Life (by Anne M. Fletcher) 

No comments:

Post a Comment