Classic blueberry muffins get a lower sugar makeover with only 1/3 cup of light brown sugar. The muffins are sweetened by the natural sugars in the blueberries. These healthier muffins are a great way to kick off 2016!
It's hard to believe that 2016 is literally this week! Where did this year go? I imagine that some of you (myself definitely NOT included) may be making your New Year's resolutions. One popular resolution that people make is to eat healthier. Well, I wanted to share a healthier blueberry muffin recipe that you should try out.
This is a dessert blog, so you all know that I love my sweets. Occasionally, I will make a healthier ingredient swap where it makes sense or if I know it won't affect the overall taste of the final product. Sugar is a difficult ingredient to quit cold-turkey if you're hooked on it. These muffins will hopefully help ease that process if cutting back on sugar is one of your eating goals.
My gracious friend, E, gave me Joanne Chang's fabulous cookbook, Baking With Less Sugar for my birthday. I'm planning on trying more recipes but this one stood out to me immediately. I altered Joanne's recipe a bit to make it even healthier, but an average person wouldn't know unless you told them.
As we are clearly a muffin-loving bunch in the Eva Bakes household, we loved these muffins. Yes, they were slightly less sweet than the grocery store or bakery versions, but the juicy blueberries kept these naturally sweet. The muffins did not last long at our house, and I was already getting requests for more muffins after a few days.
Here's to a healthy, happy and totally sweet 2016!
Lower sugar blueberry muffins
- 1 and 3/4 cups all-purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/3 cup light brown sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup milk of choice, room temperature
- 3/4 cup (one 6 ounce container) nonfat plain Greek yogurt
- 1 Tablespoon vanilla extract
- 2 and 1/2 cups blueberries, fresh or frozen (if frozen, do not thaw)
Preheat your oven to 350 degrees F. Generously grease a standard muffin pan and set aside.
In a large bowl, whisk together the flours, cinnamon, baking powder, baking soda and salt. Set aside.
In a medium sized bowl, mix together the eggs, brown sugar, butter, milk, Greek yogurt and vanilla. Pour this into the large bowl and gently stir together until a few dry streaks remain. The batter will be extremely thick and lumpy.
Gently fold in the blueberries until they are evenly distributed.
Evenly distribute the batter into your muffin pan, filling each about 3/4 full.
Bake in your preheated oven for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
Muffins should be stored in an airtight container at room temperature or in the refrigerator and will last for a few days. They can also be frozen and thawed.
Yield: About 16 muffins
Source: Adapted from Baking With Less Sugar, by Joanne Chang, pages 34-36