Wednesday, June 8, 2011

Lemon Blueberry Muffins

Blueberries...   Lemons... Muffins...

Is anyone else intrigued yet? 
The inspiration came when I found out company was coming and staying overnight. lI panicked! What would I feed them? I had visions of sleepy friends waking to an empty cupboard and fridge. They would surely leave and never come back, right?
I searched through the house rummaging through every cabinet looking for something I could just whip up fast.. They could arrive any minute!

That's when I found the blueberries in the freezer and the lemons in the fridge and a light bulb went off! Lemon Blueberry Muffins! Of course!

I pulled these little muffins together in minutes and managed to shove the dirty laundry in the closet and slam the door just before the guests arrived.

In the morning there were muffins and grapes to munch on and all of my nightmares were dissolved... and my guests had no CLUE these were a health food!

But seriously.. these muffins are delicious.. Go ahead and try them yourself! And there isn't even one whole gram of fat and less than 100 calories! Like I always say.. this way you can feel good about what you are putting in your body and the bodies of your loved ones!

Enough of my foolishness.. on with the recipe!

Lemon Blueberry Muffins
1 Cup All Purpose Flour
1 Cup Whole Wheat Pastry Flour
2 tsp. Baking Powder
1 tsp. Salt
1/2 Cup Unsweetened Apple Sauce
2 tbsp. Raw Natural Honey
1/2 Cup Egg Whites
1 Cup Baking Splenda
1 tsp. Vanilla Extract
1/2 Cup Fat Free Milk
1 Cup Frozen Blueberries
2 tbsp. Lemon Juice
1 tbsp. Lemon Zest

1. Preheat oven to 400 degrees and grease 12 muffin cups.
2. In a large bowl combine the flours, baking powder, and salt. Whisk together to combine.
3. In a separate bowl add the apple sauce, honey, egg whites, baking splenda, and vanilla extract. Stir to combine.
4. Add the lemon juice and lemon zest to the sugar mixture. Then pour half of the flour mixture into the wet ingredients.
5. Add half of the milk and continue stirring. Finish with the rest of the flour and the remaining milk. Stir to combine until it's smooth. Then add the blueberries and gently fold them into the batter.
6. Using a 1/4 cup measuring spoon, fill each muffin cup until they are full. Bake in the oven for 20-22 minutes. Remove and devour!

Servings: 12

Nutritional Skinny:

99 calories / .27 g fat / 19.7 g carbohydrates / 2 g fiber / 3.2 g protein

Mental Health Benefit: These muffins are so much lower in fat and calories than other blueberry muffins. Take your local coffee shop muffin.. it has about 400 calories, 18 grams of fat, and 57 carbohydrates! Compare that to ours and you save over 300 calories, nearly 18 grams of fat, and over half the calories! If that doesn't sound like a good deal I don't know what does. You can also make a double batch and through a bunch in the freezer and just pop them in the microwave for 30 seconds and you have a warm Blueberry Lemon Muffin ready to go!


vincent said...


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the

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Hot Mess Cooking said...

Vincent! Thanks for stopping by! I'll check into the petit chef! I've never hear of it! Thanks for the invitation!