Sunday, March 11, 2012

Muffins, Muffins, Galore

Blueberry Muffins
  I wanted to make a big batch of muffins for a busy weekend.  It would serve as both a fun activity to do together and an easy breakfast the next morning. Not wanting to jack everyone up on sugar, I searched for a recipe using stevia.  It took me some browsing time to decide since I had canned pumpkin and bananas,  but lacked some ingredients such as pineapple juice. 

   My bakers decided for me with an emphatic "We want blueberry!"  I added more oat flour since I had no graham flour. Having only frozen blueberries in stock, I was concerned the colors would streak when baked.  As you can see it was not a problem.  Now to solve the mystery of the missing muffin!

Submitted by: DREAMERCHICK83

Number of Servings: 12


    2 cups fresh or frozen blueberries 1 cup minus 1TBS ww graham flour 3/4 cup oat flour 1 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1TBS stevia 2 egg whites 3/4 c plain fat free yogurt 1/2 cup unsweetened applesauce


Preheat oven to 375. Grease muffin tin .Combine dry ingredients. Combine in separate bowl, eggs yogurt, applesauce and mix. Combine the two mixtures. drain blueberries and add to mixture with 1tbs of flour.


  1. I have used fresh blueberries and they never come out right. If you use dried or frozen they are much better.

  2. I had thought the opposite, that the frozen blueberries would be the problem. I guess I will skip using fresh ones in the future.