I love blueberries. I’m especially happy that it’s blueberry season, because they are super cheap and fairly local. Local fruit is the best!
I’ve been wanting to make blueberry muffins for quite a while, but I also didn’t want them to be high in calories/fat either. So, I skinny-fied a highly rated recipe on Food Network. Is it any surprise that Ina’s recipe is the highest rated? So, of course, I’m going to play with her recipe.
Blueberry Coffee Cake Muffins
Source: adapted from Ina Garten
- 1/4 cup butter, softened
- 1 cup no-sugar added applesauce
- 1 1/2 cups sugar (could have used half splenda/half sugar but I was out)
- 3 extra-large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces fat free sour cream
- 1/4 cup skim milk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 half-pints fresh blueberries, picked through for stems
Preheat the oven to 350 degrees F. Place paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. Add in applesauce and mix together until blended. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
Yields 24 muffins.
Calories: 144, Fat: 2.9 g, Fiber: 0.8 g
Do you want to compare to Ina’s original recipe?
Calories: 218, Fat: 12.5 g, Fiber: 0.7 g