Recipes
Return to previous pageTerry's Blueberry Muffins
Submitted By Terry Brashem
(9 ratings)
- Preparation Time: 0 minutes
- Cooking Time: 25 minutes
- Total Time: 25 minutes
- Servings: 12
Ingredients
- cooking spray or paper liners
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1 cup oat bran
- 1 cup vital wheat gluten (flour)
- 1/2 cup whole-wheat flour
- 1/2 cup soy protein powder (plain, unswt.)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/3 cup Splenda
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups low-fat buttermilk
- 1 teaspoon grated lemon zest
- 3/4 cup unsweetened applesauce
- 3 tablespoons corn oil
- 1 teaspoon vanilla extract
- 6 large egg whites
- 1/8 teaspoon salt
- 2 cups blueberries
Instructions
- Preheat the oven to 375 degrees. Spray twelve 3/4-cup muffin cups with nonstick cooking spray or line with paper liners. Set aside.
- In a small bowl, mix together the sugar and cinnamon. Reserve 1 1/2 tablespoons.
- In a large mixing bowl, whisk together the oat bran, gluten flour, whole-wheat flour, Splenda, protein powder, baking powder, baking soda, nutmeg and the remaining cinnamon-sugar mixture. In a separate mixing bowl, combine the buttermilk, grated lemon rind applesauce, oil, and vanilla.
- In another medium mixing bowl, beat the egg whites with the salt until stiff peaks form. Gently fold the beaten whites into the buttermilk mixture. Fold the egg-white mixture and blueberries into the flour mixture just until combined. Spoon the batter into the prepared muffin cups and sprinkle with the reserved cinnamon-sugar mixture.
- Bake for 20 to 25 minutes, until golden and a toothpick inserted into the center comes out with a few crumbs clinging. Let the muffins cool in their pan on a rack for 10 minutes, then run a knife around the edge of each muffin to release them. Remove muffins from the pans and serve warm or cool on wire rack.
Tips
- These freeze very well!
- Our client Clarissa substitutes fresh cranberries for the blueberries, adds an additional 1/3 cup of splenda and a heaping tablespoon of orange zest. Making a K- Balanced family favorite Cranberry orange muffin. Just in time for the holidays!
- If you want to try another fruit in this recipe here are a few items to consider. They will stay a K2. Exchange 2 cups of blueberries for one of the following: 1 cup crushed, drained pineapple 1 cup raspberries 1 cup diced apple 1 cup diced pear
- If using Stevia instead of Splenda, start with 1/8th teaspoon. You can always add more to taste.
Client Comments
- Lara
- 8/2/2010
- These are awesome! I love this recipe. I even left out the Spenda, and they turned out great.
- Jules
- 7/26/2010
- AWESOME muffins. I have made as directed, and just yesterday made with raspberries and some almond extract. Yum! Husband likes them, kids love them.
- Susan McH
- 4/16/2010
- These are sooooo delicious & quite gigantic! Splurge on some organic blueberries for the ultimate in juicy, fruity goodness.
- Synde
- 2/11/2010
- These are GREAT! 2 for breakfast or one for am after dinner snack is perfect!
- Kristen
- 2/9/2010
- Make sure you use liquid buttermilk instead of powder, my muffins turned into a disaster. Better next time, the batter tasted great though :)
- Coach Terry
- 10/5/2009
- Clarissa's variation is GREAT!!
- Peggy Catalano
- 8/31/2009
- These muffins are absolutely fabulous!! I've tried a couple of the others and these are by far the best. Make sure you use the 3/4 cup muffin tins the recipe calls for and not just cupcake tins (which I used the first time and had enough batter left over for a small loaf). And these great big fabulous yummy muffins are only 2pts.
- Mindy Lynch
- 7/28/2008
- These were very filling. I didn't add enough stevia and you definitely have to let them cool before storing. Alot of ingredients I am not used to but I will learn to love them I'm sure!