These metabolic friendly blueberry muffins are soft, lightly sweet, and packed with antioxidants while keeping potassium, phosphorus, and sodium in check. Perfect for a healthy snack or breakfast!
Ingredients
or1.5 cups of wheat flour, white, all-purpose, unenriched (188 g)
or1/2 cup of sweeteners, sugar substitute, granulated, brown (12 g)
or1 tsp of leavening agents, baking powder, low-sodium (5 g)
or1/2 cup of beverages, almond milk, unsweetened, shelf stable (131 g)or1/5 cup (approximate weight, 1 serving) of beverages, rice milk, unsweetened (120 g)
or1/4 cup of butter, without salt (57 g)or2 tablespoons of oil, olive (37 g)
or1 large unit of egg, whole, raw, fresh (50 g)
or1 tsp of vanilla extract (4 g)
or3/4 cups of blueberries, wild, raw
or1/2 tbsp of lemon zest, raw (3 g)
Preparation
1.
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.2.
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.3.
In another bowl, whisk almond milk, melted butter, egg, and vanilla extract.4.
Slowly add wet ingredients to dry ingredients, stirring gently until just combined. Do not overmix.5.
Gently fold in blueberries and lemon zest.6.
Scoop batter into muffin cups, filling each about ¾ full.7.
Bake for 18–22 minutes, or until a toothpick inserted comes out clean.8.
Let cool for 5 minutes, then transfer to a wire rack.
