Fruit Sweet And Sugar Free Blueberry Muffins Recipe

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Servings: 12

Ingredients

Cost per serving $1.43 view details

Directions

  1. Preheat the oven to 375 degrees. Lighly spray regular sized or possibly mini muffin tins with lecithin spray. Toast the walnuts in the oven for 7-10 min, stirring occasionally. Allow the walnuts to cold, then coarsely chop them with a knife or possibly with a pulsing action in a food processor. Set aside. Whisk the lowfat sour cream, fruit sweetener, apple butter, Large eggs, vanilla, and buttermilk together in the order listed till well blended. Stir in the rolled oats. Let this mix sit for a minimum of 5 min while you prepare the rest of the ingredients.
  2. Sift together the dry ingredients into a large bowl; make a well in the center. Heat the butter and stir it into the dry mix. When half mixed, stir in the frzn blueberries and toasted walnuts, folding and stirring just till mixed. The batter will be lumpy. Use a well rounded #12 scoop (2/3 c.) to place the muffin batter in the regular sized pans, and use a #24 scoop (2-3 Tbsp.) for the mini muffins. Place either size muffins on the middle shelf of the preheated oven. Bake regular muffins for 30-35 min and mini muffins for 15-20 min. Turn the muffin pans once to brown proportionately.
  3. Let the muffins cold for five min before removing them to a wire rack to cold completely. However, do not be shy about eating blueberry muffins right from the oven.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 144g
Recipe makes 12 servings
Calories 317  
Calories from Fat 112 35%
Total Fat 12.88g 16%
Saturated Fat 5.5g 22%
Trans Fat 0.0g  
Cholesterol 56mg 19%
Sodium 283mg 12%
Potassium 197mg 6%
Total Carbs 43.93g 12%
Dietary Fiber 3.0g 10%
Sugars 6.5g 4%
Protein 6.8g 11%
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