I’m feeling a bit blue today….blueberries that is, my blueberry muffin recipe is now yours too! Now go on, I know you want to feel a bit blue too.
2 Cups flour
2 tsp. Baking powder
1 tsp. Baking soda
3/4 tsp. Salt
1/2 Cup light margarine (softened)
1 Cup granulated sugar substitute
1/4 Cup brown sugar
1/4 Cup applesauce
1 1/4 tsp Vanilla extract
3/ 4 Cup milk
1 1/2 Cup fresh or frozen blueberries ( thawed if frozen)
Nonstick cooking spray
Large mixing bowl
Medium mixing bowl
Before You Start: Preheat oven to 400°, line muffin pan with paper liners and lightly spray liners with nonstick cooking spray.
Lets Make It! In a large mixing bowl sift together all dry ingredients and set aside. In a medium mixing bowl beat margarine at medium speed with an electric mixer until creamy, then gradually add sugar substitute, brown sugar and applesauce, a little at a time beating until light and fluffy. Add eggs one at a time, beating until blended. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in blueberries until well combined. Spoon batter evenly into paper lined muffin cups. Bake 20 to 25 minutes or until golden brown. Remove from pan immediately and cool on wire rack.
*Katie’s Tid bits * substitute honey for the applesauce, use an ice cream scoop to scoop out the batter and put it into muffin cups. This helps to keep all of your muffins the same size.
Have you adapted any recipes to make them low in sugar?
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