YUM YUM Blueberry Muffins (sugar free)
Of course it is the first of the year and we are working to live healthier. Living on a farm and being a farm girl means that we like to eat good food and I love to cook. I do my best to take my recipes and make them as healthy as possible. I try to add fiber and reduce sugar as much as possible. This recipe is one that I did some easy replacements of whole wheat flour and substituted Splenda in the place of sugar. They turned out really good! Shhhh! Your family will never know!
Try these out and stick them in a zip lock plastic bag for a quick healthy breakfast during the week.
Sugar Free Blueberry Muffins
3/4 cup all purpose flour
1/2 cup whole wheat flour
1 cup splenda or other sweetener
1 tsp baking soda
1/4 tsp salt
1 1/2 cups milk
1 tsp vanilla
1/4 cup oil (you could substitute 1/2 cup vanilla or regular yogurt here)
1 cup fresh or frozen blueberries (try raspberries, bananas, apples)
Alternate Crunchy Topping:
1/2 cup oats
1/4 cup brown sugar (you could substitute raw sugar, coconut sugar)
Mix flour, sweetener, baking soda and salt together in bowl. Then in another beat the egg, milk, vanilla and oil together until incorporated and add to your flour bowl. Mix until incorporated. Now take your fresh or frozen blueberries and toss them flour until the are well dusted with flour. This will help them from falling to the bottom of your batter or turning your batter blue. Fold the blueberries into your batter gently. Now spoon 1/4 batter into muffin lined baking sheet. If you would like to add the topping you, I used a tiny bit of brown sugar mixed with the oats and sprinkled about a teaspoon on top of each muffin before baking. It gives a nice little crunch to the top of the soft muffin.
Bake at 400 for about 12-15 minutes. Each oven is different so keep an eye on them. You can test with a toothpick. Let these cool on a rack. They will stick to the muffin liners if they are not cooled before eating. Store in an airtight container in the fridge.