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Recipes - Blueberry Muffins using Frozen Blueberries Recipe

Recipe Name

Blueberry Muffins using Frozen Blueberries

Submitted by

Guest

Recipe Description

Lower calorie muffins using splenda and egg beaters to cut calories and sugars.

Quantity	12	Quantity Unit	12 Unit Muffin Pan	Servings
Prep Time (minutes)	25	Cook Time (minutes)	20	Ready In (minutes)	45

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Ingredients
Amt.	Measure	Ingredient



2 1/2	cups	flour unbleached
1 1/8	cups	splenda no-calorie sweetener
1	teaspoon	splenda no-calorie sweetener
2	cups, unthawed	Blueberries, frozen
2 1/2	teaspoons	baking powder
1	teaspoon	salt
1/2	cup	Egg Beaters 1/4 cup= 1 egg
4	tablespoons	unsalted butter, cold
1/4	cup	oil, vegetable
1	cup	milk, 1% with added vitamin A
1 1/2	teaspoons	Pure vanilla extract
1/3	cup	splenda no-calorie sweetener
1 3/4	teaspoon	Lemon zest

Steps

Sequence	Step

1	1. FOR THE TOPPING: Stir together sugar and lemon zest in small bowl until combined; set aside
2	2. FOR THE MUFFINS: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
3	3. Rinse remaining cup berries under cold water and dry well. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Toss dried blueberries in flour mixture. Then, using rubber spatula, fold egg mixture into blueberries and flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
4	4. Following photos below, use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
5	5. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

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