Rainbow’s Blueberry Muffins, with a healthier twist

Good Morning, All.  It is such a Sunny Sunday morning, and the promise of Spring, is just around the corner.  In an earlier post, I said to, ” Stay tuned for some recipes using the 16 Foods that will improve your memory, lower your blood pressure, and boost your immune system.”  Here is the first of those recipes.  This recipe incorporates blueberries, blueberry Greek yogurt, and applesauce (substituted for the sugar).   I used Chobani Greek yogurt; because, it was lower in sugar and the size was 7.5 oz.  You can use any kind of blueberry yogurt; the recipe specified, NOT to use Activia. You can substitute the same amount of applesauce, for sugar; in any recipe.  Mix in the applesauce in with the wet ingredients.  The results were muffins that were light and tender; although, not too big in size.  They were a breeze to make; and this recipe makes 12 muffins with no batter left over.  They are not overly sweet and the drizzled icing at the end, is the sweetness it needs; to make them satisfying.

Blueberry Muffins

Ingredients: 1 and 3/4 c. of flour, 1/2 teas. ground cinnamon, 1 teas. baking powder, 3/4 teas. baking soda, 1/2 teas. salt, 1 c. Greek blueberry yogurt, 3/4 c. applesauce, 1 egg, 6 Tables. unsalted butter melted, 3/4- 1 c. blueberries

Vanilla Glaze

Ingredients: 1/2 c. powdered sugar, 1/2 teas. vanilla, 2 teas. milk + a little extra if needed.


Preheat the oven to 400 degrees.

Paper line, or spray  a 12 muffin tin; with cooking spray.

Rinse the blueberries well; and drain.  Set aside.

In a large bowl, combine flour, cinnamon, baking powder, baking soda and salt.

In a smaller bowl, combine yogurt, applesauce, egg, and melted unsalted butter.  Wisk the wet ingredients, thoroughly.

Add the blueberries the dry ingredients; and stir.  Add the wet ingredients to the dry ingredients.  Use a rubber spatula and gently fold the ingredients together until just combined.

With a tablespoon or batter scoop, divide the batter equally, into the twelve muffin cups.  Bake for 15-20 minutes; checking at 15, with a toothpick.

Remove muffins from the muffin cups; to a cooling rack, and cool.

Icing Preparation:

Stir together the powdered sugar, vanilla and milk in a small bowl.  Add a tad more milk if the icing seems too thick.  Spoon the icing into a sandwich bag; and, clip a little off one of the corners.  Let the icing drizzle over the top of each muffin and Voila!

I hope you try this recipe and please let me know how it goes.  You can add your own twists and tips.


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