Low Sugar Blueberry Muffins
I’m feeling a bit blue today….blue for blueberries ! 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 substitute
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
Ice cream scoop (optional)
Wire cooling rack
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 substitute 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. Using a spoon or ice cream scoop evenly fill each paper lined muffin cup with batter. Bake 20 to 25 minutes or until golden brown and they pass the toothpick test ( wooden toothpick inserted in the center comes out clean). Remove from pan and cool on wire rack.
*Katie’s Tid bits * substitute honey for the applesauce. Using an ice cream scoop to helps to keep all of your muffins the same size.
What is your favorite muffin recipe?
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