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Blueberry muffins make me think of home.  Warm, comforting and homemade straight from your Mom’s oven – packed with sweet, plump blueberries.  Like a special present on a plate to unwrap with a hot mug of coffee, or cold glass of orange juice.

now that’s a BLUEBERRY muffin!

I’ve added a banana and cinnamon to pump up the flavor, and as you witnessed in the above picture, a ton of antioxidant rich blueberries.  Ground flaxseed, wheat flour and lowfat yogurt make these baked goods healthy, without sacrificing taste.  I like using frozen blueberries to keep the muffins extra moist while baking, fresh would work fine too.

A traditional “coffee shop” blueberry muffin has around 360 calories, 11g fat and 33g sugar!  My recipe redo is only 120 calories, 3.5g fat and 10g sugar, one-third that of the comparison.  Another bonus…. as muffins rise in the oven your house will be smell like a French bakery.  These goodies also freeze wonderfully, just warm up for a quick healthy breakfast, or snack, anytime. 

HEALTHY BLUEBERRY-BANANA MUFFINS

makes 20 muffins

  • 2 EGGS, large
  • 3/4 cup YOGURT, PLAIN, LOWFAT
  • 1/4 cup SOUR CREAM, LIGHT
  • 4 tbsp BUTTER, REGULAR, UNSALTED, softened
  • 1 tsp CINNAMON, GROUND
  • 1/8 tsp NUTMEG, GROUND
  • 1 tsp VANILLA EXTRACT
  • 1 small RIPE BANANA, mashed
  • 2 tbsp FLAXSEED, GROUND
  • 1/2 cup NONFAT MILK (OR ALMOND MILK)
  • 2/3 cup SUGAR
  • 1/3 cup BROWN SUGAR (HONEY OR PURE MAPLE SYRUP)
  • 1 1/2 tsp BAKING POWDER
  • 1/2 tsp BAKING SODA
  • 1/2 tsp SALT, SEA
  • 1 cup WHOLE WHEAT FLOUR
  • 3/4 cup AP WHITE FLOUR
  • 1 1/2 cup BLUEBERRIES, FROZEN (or fresh)
  • CINNAMON & SUGAR MIXTURE (optional topping)

DIRECTIONS

1. Preheat oven to 400 degrees.

2. In a large mixing bowl cream together eggs, yogurt, sour cream and butter. Mix in both sugars, vanilla extract, milk, cinnamon, nutmeg and mashed banana.

3. Stir flaxseed, flours, baking powder, baking soda and salt into wet ingredients, just until combined. Fold in frozen blueberries.

4. Line a regular muffin tin pan with paper liners. Fill each cup with equal amounts of batter, about 3/4 full (refrigerate remaining batter to bake after first batch is done). Bake for 20-22 minutes or until toothpick inserted comes out clean. Remove from oven and sprinkle immediately with cinnamon and sugar mixture, if desired. Place on a wire rack to cool.  Makes 20 muffins.

VARIATIONS: add chopped nuts like pecans, a few teaspoons of orange or lemon zest, shredded coconut, rolled oats, or use other fruit like peaches or raspberries for the banana.

NUTRITION INFO PER MUFFIN: 120 calories, 3.5g fat, 30mg cholesterol, 135mg sodium, 19g carb, 2g fiber, 10g sugar, 3g protein

Travel Plans & the Pioneer Woman Grilling Contest 

The Drummond Ranch (picture from PW http://thepioneerwoman.com/confessions/)

File:OKMap-doton-Pawhuska.PNG

Pawhuska, OK

Well, all arrangements and flights have been scheduled.  My mom and I are officially off to the Drummond Ranch in Pawhuska, Oklahoma on Friday morning for a weekend with the Pioneer Woman.  I will be posting pictures and give all juicy details soon.  Saturday is the big day of making our recipes on camera and grilling.  Got my cowboy hat and boots all laid out like it’s the first day of cowgirl school.  (Okay, so I’m bluffing, but I do wish I owned a pair of fancy boots to wear!)

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