Blueberry Muffins No Refined Sugar Recipes

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BLUEBERRY MUFFINS (NO SUGAR AND LOW FAT)



Blueberry Muffins (no Sugar and Low Fat) image

Make and share this Blueberry Muffins (no Sugar and Low Fat) recipe from Food.com.

Provided by Olha7397

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon finely grated fresh lemon rind
1 cup low-fat plain yogurt (less than 1% MF)
3 1/4 teaspoons liquid sweetener (see Note)
1/2 cup skim milk
1 large egg, fork beaten
1 cup blueberries, fresh or frozen

Steps:

  • Mix first 4 ingredients in mixing bowl.
  • Make a well in center.
  • Add yogurt, sweetener, milk and egg to well.
  • Stir just until moistened.
  • Quickly stir in blueberries.
  • Spray muffin cups with no stick cooking spray.
  • Fill 3/4 full.
  • Bake in 400 F.
  • oven for about 15 to 20 minutes until golden.
  • Yield: 12 medium muffins.
  • NOTE: To use sugar, omit sweetener and add 1/3 cup granulated sugar.
  • Add 22 calories per muffin.
  • Calories per muffin with liquid sweetener.
  • 109 Cholesterol.
  • 19 mg Sodium.
  • 143 mg Fat.
  • trace Company's Coming Light Recipes.

Nutrition Facts : Calories 117.6, Fat 0.9, SaturatedFat 0.3, Cholesterol 18.6, Sodium 159.4, Carbohydrate 23.1, Fiber 0.9, Sugar 6, Protein 4.1

BLUEBERRY MUFFINS (NO REFINED SUGAR)



Blueberry Muffins (no Refined Sugar) image

I haven't tried these yet but they look great. There are no refined sweeteners, only orange juice, and I'm sure they would be good with whole wheat flour too.

Provided by A Messy Cook

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 12

1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup fresh blueberries
2 eggs, lightly beaten
1/4 cup olive oil or 1/4 cup vegetable oil
3/4 cup orange juice
1 grated orange, zest of

Steps:

  • Combine dry ingredients; toss the blueberries with about 2 tablespoons dry mixture and set aside.
  • In separate bowl, blend eggs, oil, orange juice, and orange zest.
  • Make well in dry ingredients and add egg mixture; stir gently, and when only partially combined, add blueberries.
  • Fold ingredients together just until moistened (do not overmix).
  • Divide batter into 12 well-greased muffin tins and bake at 400 degrees for 20-25 minutes, or until lightly golden; cool briefly on wire rack, remove from pan, and serve warm with butter.

Nutrition Facts : Calories 133.2, Fat 5.6, SaturatedFat 0.9, Cholesterol 35.2, Sodium 173.9, Carbohydrate 17.6, Fiber 0.9, Sugar 2.6, Protein 3.1

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