Blueberry Coffee Cake Muffins

IMG_0277_1024

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

Ingredients:

  • 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

Directions:

  1. Preheat the oven to 350 degrees F. Place paper liners in muffin pans.
  2. 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.
  3. 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.

Nutritional Facts:
Calories: 144, Fat: 2.9 g, Fiber: 0.8 g
POINTS*: 3

Do you want to compare to Ina’s original recipe?
Calories: 218, Fat: 12.5 g, Fiber: 0.7 g
POINTS*: 5

Comments

  1. These modifications look great… have you ever tried subbing out half the white flour for whole wheat? It makes blueberry muffins taste so hearty and good!

  2. I have done that before. :)

    I just plainly forgot to make or even mention that modification..thanks so much for pointing that out!

  3. thecookingnurse says:

    Do you think if I subbed half whole wheat flour and used half splenda/half sugar it would bring the points down to two per muffin?

  4. thecookingnurse says:

    Thank you, I didn’t know they had that option!

  5. They don’t give points, but they give calories, fat and fiber, which are the three things you need to calculate points. There are online points calculators that you can use as well, if you don’t have a points slider handy! :)

  6. thecookingnurse says:

    Thanks so much, I used to do WW online but I don’t want to pay for it again. This is similar to the recipe builder, just what I was looking for!

Speak Your Mind

*