Some say, that warm, fresh blueberry muffins are hard to beat, and I tend to agree, however, these muffins freeze really well, so you can enjoy healthy eating when it comes to muffins at any time.
These muffins are low in fat, as I use 80% less fat Cream Cheese and use fat-free milk instead of whole. I also use low-fat buttermilk if I have some in the fridge.
To add to the nutritional value of the muffins, I use only wholemeal or wholemeal Spelt flour.
Healthy Eating has never been easier.
Healthy Eating – Low Fat Blueberry Muffins Recipe
- 2 cups self raising wholemeal or Spelt wholemeal flour (sift 3 times)
- 1/3 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup non-fat milk
- 4 tablespoons of 80% less fat Cream Cheese
- 1 large egg, lightly beaten (Try and get Organic)
- 2 tsp vanilla extract
- 1 cup blueberries fresh or frozen
(Note: If using Frozen Berries DO NOT Thaw before adding)
- Preheat oven to 400 degrees.
- Line a 12 cup non-stick muffin pan with Large Muffin cases
In a large glass bowl, add flour, sugar, baking powder, baking soda and mix well.
In a jug, combine milk, egg, and vanilla extract, beat well.
Make a well in the centre of the dry ingredients and add cream cheese, rub into the dry ingredients, quickly and evenly until crumbly then add the milk and egg mixture.
Stir until just moist.
Fold in blueberries.
Fill muffin cups 2/3 full.
Pop into oven in the middle of the top rack and cook 18-20 minutes until golden.
Cool on wire rack.
If you are going to freeze these muffins, cool completely, this is very important, and then tightly wrap each muffin with cling wrap, Ideal to pop into lunch boxes.
Simple, easy and nutritious. Healthy Eating at its best.
All of us at Healthfooddigest would love you make these blueberry muffins and then come back and comment on how you went and also if you made any changes, what you did.
Let us share our experiences.