Raise your hand if you love muffins! Keep your hand up if you hate how bad they can be for you! Seriously, these things can be lethal for your diet if you aren’t careful. For instance, Starbucks Blueberry Muffin comes in at 350 calories, which isn’t too bad, but also packs in 29g of sugar! Ouch. It’s easy to just look at caloric content of food and forget to take notice of sugars. Granted, in some foods sugars are naturally occurring and aren’t as bad. Still though, we have to be careful to keep the sugar intake in check whether it is natural or not. Now don’t feel like I am picking on poor Starbucks here, you know I love them. I only used them as an example as I really had to channel my self control over a blueberry muffin the last time I was in store grabbing a latte.
Since then I have been craving blueberry muffins. I tweaked my trusted basic muffin recipe to cut back on the calories and sugar. Okay, there is a catch in that these aren’t the massive muffins you get from most high street bakers. However, they are moist and delicious. The fresh blueberries add a lovely tang and sweetness, not to mention gorgeous colour! These can be eaten as a dessert or a breakfast with a dollop of Greek yogurt. I mean, I consider muffins as more of a cake but it has fruit so treat yourself! These bad boys clock in at only 127 calories and 3.3g of sugar. Go on, get your mixing bowl out and get baking!
Healthier Blueberry Muffins – yields 12 muffins
240g all purpose flour
2 tsp baking powder
1/2 tbsp ground almonds
175g fresh blueberries (if using frozen, ensure you coat the berries in flour to avoid bleeding colour and having green muffins!)
1 tbsp coconut oil, melted and cooled
1 tbsp vanilla extract
2 medium eggs, whites only
120g low fat Greek yogurt
25g low calorie sweetener
180ml skimmed milk
Preheat your oven to 170c and spray a muffin tray with frylight. If you like you can use muffin cases, however I prefer to not use them. Who has time to peel away a muffin case when you want to gobble these down?
You will need two bowls, one for your dry ingredients and one for your wet ingredients. In your dry bowl add in flour, baking powder and ground almonds and give it a good whisk.
In your wet bowl, add in egg whites, vanilla extract and coconut oil. Give it a good whisk until combined. Then add in the Greek yogurt and whisk together until there are no lumps remaining.
Next you will need to add the dry bowl and milk to the wet bowl. It is important to do this in parts adding a bit of the dry bowl and whisk until combined. Then add in a bit of the milk and whisk until combined. Start and finish by using the dry bowl mixture, this will roughly be done 3 or 4 times.
Once you have your batter, gently fold in 3/4 of the bluberries leaving enough to garnish the top of the muffins later. I found it was best to use a spoon to fold the berries in to keep from squishing them and risk the juices bleeding out. The key is to fold gently so that you don’t end up with green blueberry muffins!
Divide the mixture into a muffin tray and top with the remaining blueberries. Pop into the oven and cook for around 20-25 minutes or until the muffins are golden brown and firm to the touch.
Let the muffins cool in the tray for a few minutes before removing to completely cool on a wire rack. Enjoy with a nice brew before everyone else tries to eat them!
These will keep for around 4 days in an air tight container or can be frozen to be eaten later on. To freeze, place them on a baking tray in the freezer for a few hours until completely frozen. Transfer to a freezer bag and these should keep for up to 2 months. Be careful not to freeze them in the freezer bag or you will risk them sticking together. Let me know in the comments below if you made these and how they turned out!