Blueberry Muffins
Blueberry Muffins
Makes 12 muffins, serving size 1 muffin
Blue – 3 points for 1 muffin, 6 points for 2 muffins
Purple – 3 points for 1 muffin, 6 points for 2 muffins
Green – 3 points for 1 muffin, 6 points for 2 muffins
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp lemon zest (don't leave this out – give great flavor!)
- 3/4 cup unsweetened applesauce
- 1/4 cup light butter, melted
- 1 cup zero calorie sugar substitute like Lakanto Monkfruit
- 2 large eggs
- 1/2 cup non fat plain Greek yogurt
- 1 cup blueberries
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Preheat the oven to 375. Spray a regular size muffin tin with non stick spray and set aside
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Stir together the flour, baking soda and lemon zest in a medium bowl. Set aside
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Combine the melted butter, applesauce, sugar and eggs in a large bowl. Stir in the Greek yogurt. Stir in all but 1 Tbsp of the flour mixture. Mix until just combined and moistened – do not overmix
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Place the blueberries in the bowl with the remaining 1 tablespoon of flour and toss to coat.
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Fold the flour dusted blueberries into the batter.
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Spoon the batter into the prepared muffin tins almost to the brim.
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Bake until the muffins are golden brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool the muffins in the tin for 5 minutes, then take them out (may need to run a thin knife around the edge) and let them cool on a rack, eat them warm!