This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"Some people like cupcakes better. I, for one, care less for them!"
-Frank Zappa, Musician
This is a great, healthy muffin that’s so much better for you than a regular muffin. When I started with Dr. Gourmet I wanted to make food that people found familiar but healthier. This takes that a step further than the previous Blueberry Muffins posted on the website because of the higher fiber content. One taster said that these “are so much better tasting than the original.” That’s what great food is -- good food that just happens to be better for you.
Blueberries are one of those fruits that are better when they are bigger and, for the most part, fresh are better than frozen. For baked recipes, or when making desserts, frozen blueberries are more than acceptable. There has been more than one instance when the fresh blueberries that I bought were nowhere near as good as frozen.
1/2 cup blueberries = 41 calories, 0g fat, 0g sat fat, 0g mono fat, <1g protein, 10g carbohydrates, 4mg sodium, 0mg cholesterol
Servings = 6 | Serving size =1 muffin
Cooking Time = 30 Minutes
This recipe can be multiplied by 2,3,4.
Muffins will keep for 24 - 36 hours in a plastic bag. These freeze fairly well if sealed tightly in a plastic bag.
|2 tsp||canola oil|
|1/2 cup||Z-Sweet stevia or Splenda|
|2 Tbsp||non-fat yogurt|
|1/2 tsp||pure vanilla extract|
|1 cup||all purpose white flour|
|1/2 cup||whole wheat flour|
|2 Tbsp||wheat germ|
|1 tsp||baking powder|
|1/4 tsp||baking soda|
|1/2 cup||low-fat buttermilk|
Preheat oven to 375°F.
Separate the egg into an egg white and egg yolk. Set the egg yolk aside and whisk the egg white until frothy.
Cream together the canola oil and egg yolk until smooth. Add the Z-Sweet or Splenda®, yogurt and vanilla extract.
Whisk until smooth.
Place the all-purpose flour, whole wheat flour, wheat germ, salt, baking powder and baking soda in a sifter and sift into the mixing bowl.
Gently fold the creamed mixture together with the flour mixture. As this is blended slowly add the buttermilk folding until smooth. As soon as the mixture is well blended, stop.
Froth the egg whites until white and foamy and fold them into the batter. Gently fold the blueberries into the batter. Do not over mix.
Line a muffin tin with muffin papers and fill each muffin paper with an equal amount of batter. Bake for 12 – 15 minutes.
Serving size = one muffin
Servings = 6
Amount Per Serving
|Calories 163||Calories from Fat 27|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 28g||9%|
|Dietary Fiber 2g||10%|
|Vitamin A 1%||Vitamin C 2%|
|Calcium 9%||Iron 10%|
|Vitamin K 4 mcg||Potassium 134 mg|
|Magnesium 29 mg|