Dreamy Blueberry-Poppyseed Muffins


For the last several weeks, I have not been able to keep this stocked in my house. I make two dozen every Monday–by around Wednesday, they are gone. My husband eats them like candy and, I confess, I eat plenty myself. They make a delicious breakfast when halved and toasted. While I don’t wish to convey that the spray butter from I Can’t Believe It’s Not Butter is the most healthy alternative out there, when you need something buttery minus the calories, it’s the best option. I use it for things that don’t require the action of butter for cooking (some things–like pie crust–absolutely require oil, and butter tastes better than plain oil), but rather, for flavor. That means toast, egg salad, or popcorn, for example.

Anyhow, these muffins are easy to make (prep-time is 10 minutes or less) and only about 45-50 calories a pop. Without sweetener, they also have a decent amount of fiber, as well, not to mention they pack a punch with the whole wheat flour and fruit to keep your blood sugar steady and the hunger pangs away. The choice of sweetener is yours. I’m sure it would taste pretty good without any sweetener at all, but Peter and I have a sweet tooth. Likewise, we’ve tried it with real sugar, and while it kicks the calories up to about 80-100 per serving, it’s not too bad. To me, the real advantage of the sweetener we use is the added fiber.

I’ve tweaked this recipe to death to fit our taste buds, so you’ll see that some measurements go by weight and NOT by the cup–if you do not have a food scale yet, I cannot recommend one highly enough. They make dieting easy and accurate. Also, measuring by weight when baking is always the best way to go.

Dreamy Blueberry-Poppy Seed Muffins

410g Whole Wheat Flour
4 tsp Double-Acting Baking Powder
1 tsp Salt
1/2 cup to 3/4 cup Splenda granulated with Fiber
2 eggs
250g 1% Milk
140g unsweetened applesauce
240g frozen blueberries, unsweetened
3g Poppy Seeds

(1) Preheat oven to 400 degrees (F). Grease muffin tins with cooking spray (ex. PAM). Muffin papers do NOT work well here.

(2) In a small bowl, beat eggs. Add applesauce and milk, stirring until well-combined.

(3) In a larger bowl, sift flour. Add sugar, baking powder, and salt.

(4) Add egg mixture to flour mixture and mix until just combined–batter will not look smooth. DO NOT OVERMIX. Gently fold blueberries and poppy seeds into the batter.

(5) Fill greased muffin tins 2/3 full. Bake 20-25 minutes or until tops are golden brown. Let cool at least 10 minutes before removing from tins.

Per Serving

17g Whole Wheat Flour [27 calories]
.083 serving of Egg [6 calories]
10g 1% milk [5 calories]
6g unsweetened Applesauce [6 calories]
10g blueberries [5 calories]

If you use Livestrong to record your calories, you can also add it easily to your daily log by using the recipe I’ve included there: here.


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