GREEK YOGURT BLUEBERRY MUFFINS (LOW SUGAR RECIPE)
Light, fluffy and pretty low calorie blueberry muffins. And they couldn't be easier - just throw the wet ingredients into the dry, stir, and bake!
Provided by Helen
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 190C/375F.
- Combine the flour, baking powder, soda, sugar and salt in a large bowl.
- Combine the eggs, oil, yogurt, and milk in another bowl or jug.
- Add the wet ingredients to the dry. Stir until just combined. Fold in the blueberries. Add a tiny bit more milk if the mixture still seems too thick (the consistency of the batter can vary depending on which brand of yoghurt you use). You want the batter to be a soft dropping consistency.
- Spoon the batter into muffin cases placed in muffin pans (you can fill almost to the top). Sprinkle a little extra sugar (white or brown) over the top of the muffins, if you like, then bake for 17 to 20 minutes or until risen and golden and a skewer pushed into the centre comes out clean.
- Cool on a wire rack, then store in an air tight container.
Nutrition Facts : Calories 272 kcal, Carbohydrate 32 g, Protein 5 g, Fat 13 g, SaturatedFat 1 g, Cholesterol 28 mg, Sodium 65 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
BLUEBERRY YOGURT MUFFINS
With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It's easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. -Cindi Budreau, Neenah, Wisconsin
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 228 calories, Fat 9g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
BANANA-BLUEBERRY MUFFINS WITH GREEK YOGURT
With blueberries in season, what better way to prepare them than to combine with a banana muffin base? The use of whole wheat flour and replacing much of the sugar in a traditional banana muffin recipe with natural sources like honey, Greek yogurt, and applesauce results in a moist, dense texture. These banana-blueberry muffins make a light, satisfying breakfast or dessert.
Provided by aschwarz16
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of 12 muffin cups or use paper liners.
- Beat bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar together in a large bowl using an electric mixer. Gently stir whole wheat flour, baking powder, and salt into the batter.
- Roll blueberries and 2 teaspoons flour together in a bowl. Fold floured blueberries into the batter.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the tin until safe to handle, about 10 minutes. Quickly remove muffins from tin to prevent sticking; let cool.
Nutrition Facts : Calories 153 calories, Carbohydrate 30.9 g, Cholesterol 1 mg, Fat 3.1 g, Fiber 2.8 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 206.2 mg, Sugar 16.5 g
GREEK YOGURT BLUEBERRY MUFFINS
Fat free, Greek honey vanilla yogurt is the secret to delicous homemade blueberry muffins.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffins cups, or line with paper baking cups.
- In large bowl, beat milk, oil, yogurt and egg using wire whisk or fork. Stir in remaining ingredients except blueberries, until flour is moistened. Gently stir in blueberries. Divide batter evenly among muffin cups.
- Bake 16 to 18 minutes or until golden brown. Cool 5 minutes; remove from pan.
Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Muffin, Sodium 270 mg, Sugar 7 g, TransFat 0 g
LOW-FAT BLUEBERRY BRAN MUFFINS
These muffins are just as delicious and moist as regular muffins! They'll be gone before they have time to cool. Low-fat, healthy and yummy, imagine that.
Provided by 3LIONCUBS
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
- In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
- Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
Nutrition Facts : Calories 122.8 calories, Carbohydrate 28.3 g, Cholesterol 15.9 mg, Fat 0.9 g, Fiber 4.3 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 250.4 mg, Sugar 15.2 g
LOW FAT BLUEBERRY MUFFINS WITH YOGURT
These are the best muffins I have ever made! Any flavor of yogurt that you want to put with blueberries will work; it doesn't have to be lemon. I have used blueberry, and strawberry cheesecake.
Provided by Chef Mom 5
Categories Breakfast
Time 35m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Combine flour, sugar, baking powder, baking soda and salt in large bowl.
- Combine egg whites, yogurt, applesauce, oil and zest. (The zest is optional. I don't add it).
- Stir wet mixture into dry mixture, just until moistened.
- Fold in blueberries (fresh or frozen).
- Divide into muffin cups.
- Bake for 25 minutes.
Nutrition Facts : Calories 155.6, Fat 2.9, SaturatedFat 0.3, Cholesterol 0.4, Sodium 215.1, Carbohydrate 30.6, Fiber 2, Sugar 13.7, Protein 3.4
LOW FAT BLUEBERRY MUFFINS
I found these online and am storing them here to try very soon. They look like they'd be fabulous with fresh blueberries! Plus each muffins contains only 137 calories and 2.9 grams of fat. I did change a couple of things to fit my dietary needs. If you use the soy milk these are dairy-free.
Provided by Kree6528
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
- In a large bowl, stir flour, sugar, baking powder, baking soda and salt together.
- In a small bowl, combine milk, canola oil and egg.
- Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries.
- Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
- Cool on wire rack.
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