These low calorie muffins have been a long time fan favorite. And give you tips to make the best blueberry muffins! Low Calorie Blueberry Muffin Q&A Up next, I’ll answer all your low calorie muffin questions. Special Tip: You can find the directions, measurements, nutrition and more all combined in the sharable recipe card below. Store in the fridge for up to 5 days, or cool and move to a freezer bag and freeze for up to 2 months.Bake for 15 minutes, or until a toothpick inserted into the center of the blueberry muffin comes out clean.Fill the prepared muffin cups 3/4 full of blueberry muffin batter, add more blueberries to the top, and sprinkle over the muffin crumble topping.Gently mix the wet and dry ingredients together, until just combined.Pour the wet ingredients into the dry ingredients, and add the blueberries, reserving a handful to top the muffins.To a separate medium bowl, whisk together the “wet ingredients” the eggs, vanilla, Greek yogurt, almond milk, and applesauce.In a large bowl, combine the “dry ingredients” the flour, baking soda, salt, and sugar. ![]()
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