Monday, July 4, 2016

Don't Be Blue: Sugar Free Blueberry Muffins

So in honor of July 4th (yeah sure, that's why), I am posting this great recipe for some tasty, yet healthy, blueberry muffins.

They are fluffy, berrylicious, and guilt-free since they are not loaded with as much sweets as you get in a cupcake. They are truly a muffin, meant to be a breakfast companion instead of the reason you have to now go workout an extra 10 minutes.

Quick and easy, here we go!

Sugar Free Blueberry Muffins
adapted from Betty Crocker's "Muffin" recipe

Mix your dry ingredients first.

Mix the wet ingredients in a different bowl.

Combine the two!

Add the blueberries, gently of course. You can customize how many berries you want based on preference or what you have. This recipe is meant to stand on it's own without the berries so it really doesn't matter how many you put in.

Fill muffin paper 3/4 full of batter. I got 18 muffins out of this recipe.

Ryder got a selfie in on the camera during this process. He looks pretty happy for a kid who has to wait for muffins to bake at 350 degrees for 15-20 minutes. Perhaps he's already had a bowl of cereal.

When they come out, give them a chance to cool. The blueberries remain hot a lot longer than the rest of the muffin.

And there you have it! Light fluffy goodness, all wrapped in a paper tin. They may not be the most gorgeous thing you've ever seen, but they taste amazing! Don't forget the butter!

Don't Be Blue Sugar Free Blueberry Muffins
adapted from Betty Crocker's "Muffin" recipe

2 c. flour
1/3 c. oats
3 tsp baking powder
1 tsp salt
1 c. milk
1/4 c. melted butter
1 egg
1/3 c. honey
1-2 c. fresh blueberries

Preheat oven to 400 degrees. Mix dry ingredients. In a separate bowl, mix wet ingredients; combine with dry. Don't overbeat. Add blueberries and stir in gently. Fill muffin paper 3/4 full, and bake for 15-20 minutes. Allow to cool.

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