Saturday, June 29, 2013

Skinny Lemon Blueberry Muffins

If you know me well you know that when I get up in the morning, the second my feet hit the floor, I'm headed to the kitchen to start breakfast. I can't function without it! In the summer time, there is nothing better than a batch of blueberry muffins waiting to be gobbled up! Though, the typical muffin is packed with God only knows what that always seems to find its way to places on my body that I really don't appreciate! So...coming in at just 89 caloriess and 1g of fat, these are re-vamped and re-created to be a guilt-free start to your day!

5oz plain, non-fat Greek yogurt
2 Tbsp light margarine
5 Tbsp Applesauce - natural, unsweetened
1 cup sugar
1/2 cup truvia sweetener (stevia)
1/2 tsp vanilla bean paste* (you can use pure vanilla extract)
2 lg egg whites
1 lg egg
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup lowfat buttermilk
1/2 tsp lemon extract
1-2 tsp lemon zest
2 cups blueberries

Preheat oven to 325 degrees. Keep the blueberries aside. Begin by using 2 bowls. Combine wet ingredients well in one and combine dry ingredients well in the other. Use a gallon sized ziplock, put the blueberries in and sprinkle them with 2 Tbsp of the dry mix and shake the bag. This will help to keep your blueberries from falling to the bottom of your mix. Slowly incorporate the dry ingredients into the wet ingredients. Once well combined, fold blueberries in. Use a 1/4 or 1/2 cup measuring cup to scoop and fill cupcake liners until they are 3/4 full. Bake in preheated oven for 20-25 minutes. They are done when a wooden toothpick peirced through the center of a muffin comes out clean. Makes approx. 24 muffins!

*If you haven't ever used vanilla bean paste, I highly recommend you try it. I use this one and this one! Once I tried it (thanks to a certain chef i know) I quit using extract all together. The flavor is amazing and I feel like I'm eating something that is more pure. The closer you can get to the raw unprocessed version of a food, the better.

Per Muffin: 89 cals / 1g fat / 18g carbs / 3g protein



  1. Perfect timing! My step-father's blueberries are going to be start turning ripe any day now and he says it's going to be a bumper crop this year. We're always on the lookout for blueberry recipes...and anything that doesn't have all that stuff that goes to all those places is a plus. :)