Light Blueberry Muffins

If you're like me you want to eat yummy baked goods but don't need the calories and fat that often go along with them.

I am making it my mission to spread the lower fat/lower calorie joy of baked goods.

So! Here is a lovely recipe for Blueberry Muffins (on the Weight Watchers diet they register 3 points per muffin).

1 ¾ cups flour
6 tablespoons sugar
2 ½ teaspoons baking powder
¾ teaspoon salt
2 large egg whites – slightly beaten
¾ cup skim milk
1/3 cup canola oil
¾ cup blueberries (fresh or frozen- & i added a bit more)
½ teaspoon vanilla

Preheat oven to 400 degree F.

In a medium mixing bowl stir in flour, sugar, baking powder, and salt. Mix well. Set aside.

In another bowl combine egg, milk, vanilla and oil. Add entire wet mixture at once to dry mixture and stir. A few lumps are okay, some lumps are good. Over mixing can result in tough muffins.

Carefully fold blueberries into batter. Fill muffin cups (paper or silicone) 2/3 of the way full.

Bake for 20-25 minutes until toothpick comes out clean and muffins are slightly golden brown.

I made mine and this is how they turned out!





And let me introduce you to my new little friend - the silicone muffin and cupcake baking cup - you can reuse and they are dishwasher safe. The muffins plopped right out of them! They are available at Crate & Barrel and elsewhere, I'm sure.

Silicone Baking Cups from Crate & Barrel



Happy Baking!