Light Blueberry Muffin Recipe

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Light Blueberry Muffin
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Ingredients
10
Count
Nutrition
2841
Calories
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Ingredients:

Directions:

  1. 12-1/2 ounces cake flour (3 cups)
  2. 1 cup sugar
  3. 1 teaspoon baking soda
  4. 2 teaspoons baking powder
  5. 1/8 teaspoon salt
  6. 1 teaspoon vanilla
  7. 1 egg
  8. 1 cup sour cream (can be substituted with yogurt)
  9. 1/2 cup vegetable oil
  10. 2 cups blueberries, (1 pint)
  11. 1/4 cup vanilla sugar for sprinkling tops
  12. Paper liners or buttered muffin tins
  13. Makes 18 muffins
  14. Preheat oven to 350 F
  15. 1. Sift all dry ingredients into a large bowl and set aside. In a small bowl toss blueberries with about 1 tablespoon of flour mixture and set aside.
  16. 2. Whisk all wet ingredients together and mix well.
  17. 3. Add wet ingredients to flour mixture and mix with a wooden spoon until just barely combined. add blueberries and mix lightly. Do not over mix.
  18. 4. With an ice cream scoop fill muffin pan almost all the way to the top. top with sugar generously and bake for 20 minutes or until golden brown. Remove muffins from pan as soon as they are cool enough to handle. They will keep for 3-4 days covered at room temperature.When making muffins, do not overbeat the batter, I whisk the ingredients together separately then combine them and stir just a few times to incorporate the dry and wet ingredients together. After adding the dry ingredients to the flour, use a wooden spoon not a whisk to stir together briefly. Finish combining the ingredients once the blueberries are added- and I know I will sound a little nutty by telling you this, but you should not stir more than 15-20 strokes; it is more like folding than beating and doing this will keep the muffins light and moist. I use a topping of large sugar crystals, this makes the tops of the muffins a little crunchy. When I have it, I use vanilla infused sugar (see photo). I have also used regular sugar which has been infused with vanilla. To make vanilla sugar, fill a jar with sugar, insert a vanilla pod and let it infuse for at least a week; it's great for sweetening coffee too.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2840.71 Kcal (11893 kJ)
Calories from fat 1133.12 Kcal
% Daily Value*
Total Fat 125.9g 194%
Cholesterol 195.53mg 65%
Sodium 1756.61mg 73%
Potassium 2116.22mg 45%
Total Carbs 381g 127%
Sugars 42.4g 170%
Dietary Fiber 14.34g 57%
Protein 48.91g 98%
Vitamin C 32.1mg 53%
Iron 30.5mg 169%
Calcium 830.2mg 83%
Amount Per 100 g
Calories 208.69 Kcal (874 kJ)
Calories from fat 83.25 Kcal
% Daily Value*
Total Fat 9.25g 194%
Cholesterol 14.36mg 65%
Sodium 129.05mg 73%
Potassium 155.47mg 45%
Total Carbs 27.99g 127%
Sugars 3.11g 170%
Dietary Fiber 1.05g 57%
Protein 3.59g 98%
Vitamin C 2.4mg 53%
Iron 2.2mg 169%
Calcium 61mg 83%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 66.5
    Points
  • 77
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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