Hi All! It’s Gina from Kleinworth & Co. How is your summer? It has been really mild up here in Northern Idaho, but I know it has been unbearably hot where most of you are. But the cooler temps haven’t stopped my blueberry bush from going crazy. I have so many blueberries that I just had to whip up some blueberry muffins. But since it is summer, I wanted to make them slightly better for us all. So with a few tweaks to our favorite muffin recipe, we have these Lighter Blueberry Muffins that are just as delicious!
For as long as I can remember, blueberry muffins have been one of my favorite breakfast recipes. Something about a sweet & spongy muffin with those little bursts of berries in each bite. So good, right? Who’s with me on this?
Blueberries are a great addition to the morning recipes! Are you a blueberry lover? Do you love them on all things, all of the time? Or are you one that only likes them mixed or baked into other recipes? I completely understand both sides because my kids go absolutely nuts for them – all the time. They pop them like candy. But even though I am a HUGE fan of blueberry muffins, that is sort of where it stops for me. They are incredible in these muffins & I’m good with that!
One of the things I love the most about these is how easy they are to make. Not only does this batter mix together quickly & easily, but these muffins only take about 20 minutes to bake. So you could have a warm & fluffy blueberry muffin in about 30 minutes. Not too bad if you ask me. Sure beats a cold bowl of cereal or boring old oatmeal, right? Plus they are homemade – so that makes them taste even better. You won’t be disappointed serving these up for breakfast. I sure hope you love these as much as our family does. Be sure to make a double batch!
Thank you so much for spending some time with me today.
See you next time!
Looking for more great breakfast recipes?
Lighter Blueberry Muffins
Ingredients
- 1-3/4 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 4 tbsp cold butter
- 1/2 cup fat-free milk
- 1/2 cup low-fat 2% Greek yogurt
- 1 large egg
- 1 cup fresh blueberries
Instructions
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Preheat the oven to 400°F.
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Spray a 12-cup muffin tin with nonstick spray or fill with paper liners.
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Combine the flour, sugar, baking powder, baking soda, & salt in a large bowl.
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Use a pastry cutter or cross 2 butter knives to cut in the butter until the mixture is crumbly.
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Whisk in the milk, yogurt & egg, in a separate large bowl.
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Pour the milk mixture into the flour mixture & whisk just until blended.
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Gently fold in the blueberries.
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Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
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Bake until the muffins are golden brown or the toothpick test comes out clean, approx 20 minutes.
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Cool the muffins in the pan on a wire rack for 10 minutes.
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Remove the muffins from the pan & cool completely.
can you please tell me nutritional value? I’m in weight watchers so would be interested in calories, saturated fat, protein, sugar. thanks so much, cindy