Healthy Blueberry Muffin Recipe - To Good to be True?
A healthy blueberry muffin recipe is here for you to sink your teeth in.
This muffin recipe is easily made and will not last long on your kitchen counter.
It has delicious blueberries and another completely new burst of fruit flavor with cranberries.
These muffins contain no butter, barely any oil, and they use delicious chocolate soymilk. They are good for you, your heart, and your entire family.
Ingredients:
- 1 cup fresh blueberries
- 1 cup fresh cranberries
- 1 cup chocolate flavored soy milk
- 1- ½ cups unbleached flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 egg whites
- 1 tbsp. vegetable oil
- 1 tsp. salt
- 1 tsp. cinnamon
- ½ cup brown sugar, firmly packed
To Make:
Fresh blueberries and cranberries are the best fruit for this recipe. If fresh fruit is unavailable, frozen fruit will work just fine.
Preheat the oven to 325. Grease two separate sets of muffin pans.
With two separate pans, you will be able to cook all the muffins at one time.
In a large mixing bowl, combine the soymilk, the flour, and the brown sugar. Mix all of these ingredients together until they are creamy.
If the mixture becomes dry, add more soymilk. Gradually add the blueberries and the cranberries.
Continue stirring. Add the egg whites and the vegetable oil now. Stir in the remaining dry ingredients. Make sure the muffin mixture is well blended and then spoon the mixture into the two muffin pans.
Fill the muffin pans 2/3 of the way full to avoid having the muffin mixture spill over.
Bake the muffins at 325 for approximately 15-20 minutes or until muffins bounce back when they are touched.
Remove the pan from the oven and remove the muffins from the pan and onto a nice serving dish. Serve the muffins by themselves or warmed with butter. Yields 12 muffins. For more information about other services and products choose from one of the following links:
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