Certainly! Here’s a detailed and elaborate version of the Blueberry Muffins recipe for “Love With Recipes”:
Blueberry Muffins (No Sugar and Low Fat)
Cook Time: 20 minutes
Prep Time: 20 minutes
Total Time: 40 minutes
Indulge in the delightful, guilt-free pleasure of these Blueberry Muffins, a perfect treat for any time of day. With no added sugar and low fat, this recipe promises a healthier option that does not compromise on taste. The tangy freshness of blueberries paired with the subtle hint of lemon rind makes these muffins a perfect addition to your quick bread repertoire.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fresh lemon rind, finely grated
- 1 cup low-fat plain yogurt
- 3 1/4 tablespoons liquid sweetener (such as stevia or honey)
- 1/2 cup skim milk
- 1 large egg
- 1 cup fresh blueberries
Instructions:
-
Prepare the Dry Ingredients:
Begin by preheating your oven to 400°F (200°C). In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, and freshly grated lemon rind. Mix these dry ingredients thoroughly to ensure even distribution of the leavening agents and lemon zest. -
Create a Well:
Make a well in the center of the dry mixture. This will be the spot where you’ll add the wet ingredients, allowing them to combine smoothly with the flour mixture. -
Mix the Wet Ingredients:
In a separate bowl, whisk together the low-fat plain yogurt, liquid sweetener, skim milk, and the large egg until well blended. The yogurt adds moisture and a slight tang, while the liquid sweetener provides a touch of sweetness without the calories of sugar. -
Combine Wet and Dry Mixtures:
Pour the yogurt mixture into the well you created in the dry ingredients. Stir gently with a spatula or wooden spoon just until the batter is moistened. Be careful not to overmix; the batter should be lumpy but combined. -
Incorporate Blueberries:
Fold in the fresh blueberries quickly, ensuring they are evenly distributed throughout the batter. The blueberries add a burst of flavor and a touch of natural sweetness. -
Prepare Muffin Tin:
Lightly spray a muffin tin with no-stick cooking spray to prevent the muffins from sticking. Alternatively, you can use paper liners for easier removal. -
Fill Muffin Cups:
Spoon the batter into the muffin cups, filling each about three-quarters full. This will allow room for the muffins to rise and become beautifully golden. -
Bake to Perfection:
Place the muffin tin in the preheated oven and bake for approximately 15 to 20 minutes. The muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean. -
Cool and Enjoy:
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these muffins warm or at room temperature.
Yield:
This recipe makes 12 medium muffins.
Nutritional Information (per muffin):
- Calories: 117.6
- Fat Content: 0.9 grams
- Saturated Fat Content: 0.3 grams
- Cholesterol Content: 18.6 mg
- Sodium Content: 159.4 mg
- Carbohydrate Content: 23.1 grams
- Fiber Content: 0.9 grams
- Sugar Content: 6 grams
- Protein Content: 4.1 grams
Notes:
- To Use Sugar: If you prefer to use granulated sugar instead of liquid sweetener, omit the sweetener and add 1/3 cup of granulated sugar. This will increase the calorie content to about 139 calories per muffin.
- Variation: For a touch more sweetness, you can sprinkle a little cinnamon on top of the muffins before baking.
Enjoy baking these Blueberry Muffins, and feel free to share them with friends and family. They make a delightful, healthier treat that everyone can enjoy!
This recipe should provide clear and detailed guidance to ensure you achieve delicious results with minimal fuss.
