Sunday, September 4, 2016

Four ways to make blueberry muffins so everyone can enjoy them.





















My family loves blueberry muffins. I have been making variations of this recipe since my children were little. I have made them gluten free, sugar-free, low-fat and just the regular way. I want to share with you one of the absolute best blueberry muffin recipes I have ever tasted. I am going to share the original recipe for those without any health restrictions, the gluten free version, and a low-fat recipe that can also be made gluten free.

Note: If you are following a sugar restricted program you can simply replace the sugar with your favorite sugar substitute. I have used Stevia as well as Splenda and Splenda Blend as sugar substitutes and all have been successful. Follow the directions on the sugar substitute package for amounts, they will vary.
















































Original Blueberry Muffin:     Makes 12 muffins
1 3/4 cup flour (I always used unbleached) or gluten free blend
3/4 tsp salt
1/3 cup sugar
2 tsp baking powder
1 1/4 tsp xanthan gum for gluten free muffins.
2 eggs, or egg replacer
3/4 cup milk, or non-dairy substitute
1/4 cup melted butter, or non-dairy substitute
1-1/2 cups blueberries

Preheat oven to 400.  Spray muffin tin with pam or use liners.
In a large mixing bowl add the following:
1 3/4 cup flour (I always use unbleached)
3/4 tsp salt
1/3 cup sugar
2 tsp baking powder.
1 1/4 tsp xanthan gum for gluten free only.
Mix well.

In a small mixing bowl add the following:
2 eggs, or egg replacer.
3/4 cup milk, or non-dairy substitute.
1/4 cup melted butter (I do not use unsalted) or non-dairy substitute
Mix well.

Stir liquid mixture into flour mixture and with a large spoon. Fold in 1 heaping cup of fresh or frozen blueberries. Here's my tip for super great muffins.....have another 1/4-1/2 cup of berries on the side ready to add as the batter gets near the end, that ensures every muffin has plenty of berries.

Put in oven for 23-25 min. and be sure to test for doneness by lightly touching the top of a couple muffins and watch for it to spring back. Because of the large amount of berries in these muffins the toothpick test is not as effective. When muffins are done let sit them for a couple minutes and then go around the edge of the muffins with a knife to help remove from the tins. If there are any leftovers you can put them in a freezer bag and have them handy for a snack or breakfast in a matter of seconds by popping them in the microwave.


Vegan:   Makes 12
Substitute eggs with ENER G Egg Replacer or ground Chia Seeds. Use 1 tsp ground chia seeds and 2 Tbl water for each egg. Mix in a small custard dish and let sit until gels. Substitute milk with, Almond Milk, Soy Milk, Rice Milk or any of your favortie milk substitutes. Substitute butter with  Earth Balance.


Gluten free:
Replace the flour with any gluten free flour baking blend. Try one of my mixes, homemade gluten free flour combinations .   Your baking powder should also be gluten free which should say on the label. I replace the chicken eggs with duck eggs because my daughter and I are allergic to chicken eggs. You can also use an egg replacer. I also use soy milk or rice milk (both unsweetened) to replace the milk, as we are also allergic to dairy.  No other variations are needed and they are delicious.

If you count weight watcher points,  each muffin has 4 points using regular or gluten free flour, an egg and a low-fat milk or soy product.


 Low-fat Blueberry Muffin:     makes 12
1 3/4 cup unbleached flour (or gluten free)
4 tsp sugar
2 tsp baking powder
1/2 tsp salt
1 1/4 tsp xanthan gum for gluten free only.
1 cup fat-free milk or non-dairy substitute
1 egg or 2 whites for an even lower fat version, or egg substitute
4 tsp melted butter or non-dairy substitute
1 1/4 cups blueberries

Preheat oven to 400. Spray or line muffin tin.
In a large mixing bowl:
1 3/4 cup unbleached flour (or gluten free)
4 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 tsp xanthan gum for gluten free muffins.
Mix.

In a small mixing bowl:
1 cup fat-free milk (or milk substitute)
1 egg (or 2 whites for an even lower fat version)
4 teaspoons melted butter (or a dairy free butter)
Mix.

Add the liquid mixture to the flour mixture and gently stir. Fold in 1-1/4 cup fresh or frozen blueberries. Spoon into muffin tins and bake 20-25 min depending on oven. Let sit for a couple minutes and remove from muffin tin. You will love them!! No one needs to feel like they can't enjoy good food.





 Enjoy!



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