Blueberry Muffins!

As you know from my previous post I needed to use up all my containers of blueberries before going bad.  I’ve already shared with you the Blueberry Coffee Cake but I had also made 2 separate batches of Blueberry Muffins.  The first batch was from a cookbook I’ve used often with great success however, this time the recipe had no flavor at all.  In fact I’d go so far as to say they were lousy.  Maybe I’m just used to the way I make muffins.  Although low in fat and calories mine are packed with flavor.
The first batch had a lovely crumb coating however, it used corn oil, I substituted canola, which I’m certain made little difference in the flavor.  It also used orange zest in it an ingredient I thought sounded great.  Other than that, there was very little sugar or sweetener.  After coming out of the oven I tried them and even let a workman that was at my home sample them.  We both agreed they needed to be trashed. Later my husband and son tried them and agreed they had no flavor.
By this time I had already made my batch that I created a couple of summers ago while vacationing in Colorado.  There’s virtually no fat in them and they’re extremely moist.  I think you’ll like them.

Low Fat Blueberry Muffins
makes 6 large or 12 small

Dry Ingredients:

1 tsp. cinnamon
1 3/4 cup unbleached all-purpose flour
1/2 cup sugar
1/2 cup brown sugar plus additional for topping
2 tsp. baking powder
1 tsp. baking soda

Wet Ingredients:

1 Tbsp. honey (or Agave Nectar)
2 eggs
2/3 cup vanilla yogurt (used Light & Fit by Dannon)
1 1/2 cups fresh blueberries, rinsed and dried
1/2 cup natural applesauce

Mix dry ingredients together.

Mix wet ingredients together.  Combine and blend wet and dry ingredients together. Carefully fold in the blueberries being sure not to bust any of them.

Pour into muffin tins coated with non-stick spray. Sprinkle tops of raw batter with brown sugar.

Bake at 400 degree for approximately 20-25 minutes or until toothpick inserted comes out clean. 


Finally tonight I’m on to something else.  Balsamic Short Ribs!  Watch for my post this coming week!

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  1. I love those berry muffins! So moist and packed with flavours!

  2. Angie they are so good. In fact, I think they’re better after 24 hours.

  3. how gorgeous this photographed lovely recipe too!

  4. Blueberries are so good Love your recipes and all your blueberry pics!

  5. Thank you for your kind words you are very sweet. .

  6. If you’d posted this up a day later, you could’ve joined us on Muffin Monday! Love the combination of blueberries, yoghurt and applesauce in these muffins, I’m sure this batch tasted superb.

    Btw, thank you for your very kind comments on my faux madeleines and carrot muffins. I’m waiting for you to break down and share with us that recipe for your BEST ever carrot cake. Yes, I wish I lived closer too, so I can have a slice of that cake!

  7. If you’d like to email me your address at I will send you a Madeleine pan so you don’t have to make shift for the next batch.

  8. Low fat baked goods are a foreign idea to me. I’ve been experimenting with different flours and sugars but cutting butter and cream has not been my strong suit 😀 These look very tasty! I’ll have to give low fat a go 😀

  9. They really are delicious and moist. In fact I like them better than if they used oil or butter. They’re extremely moist and tasty.

  10. Vicki these look delish! I like that there’s honey and vanilla yogurt in them!

  11. Ann I have found that when I use the combination of honey, applesauce and yogurt in my muffins or even things like banana bread the finished product turns out so moist and delicious. In fact they’re so much better IMO than if I’d used oil. Try it and let me know what you think. Thanks for your comments.

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