American · Dessert
Blueberry Muffin
A lightened blueberry muffin built on an oat-and-almond-flour base with Greek yogurt and egg white in place of butter and whole eggs, keeping the juicy blueberry bite and tender crumb of the classic bakery muffin while landing well under 250 calories a serving.
$1
12 minsPrep
19 minsCook
31 minsTotal
EasyLevel
Nutrition per serving
192Calories
8.1gProtein
5.8gFat
27.6gCarbs
11.8gSugar
3.3gFiber
393mgSodium
2mgChol
1.1gSat Fat
211mgPotassium
70mgCalcium
1mgIron
0.1mcgVitamin B12
3.6mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
English Breakfast Tea with Milk
local
Vermont Maple Cream Ale
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 190°C (170°C fan) and line 2 holes of a 6-hole muffin tin with paper cases; half-fill the remaining 4 holes with water.
2
Whisk the oat flour, almond flour, baking powder and salt together in a bowl.
3
In a separate bowl, whisk the greek yogurt, egg white, skim milk, sugar, monk fruit extract, vanilla extract and lemon zest until smooth.
4
Fold the wet mixture into the dry ingredients until just combined, taking care not to overmix.
5
Toss the blueberries in a little extra oat flour to stop them sinking, then fold gently into the batter.
6
Divide the batter evenly between the 2 lined holes, filling almost to the top.
7
Bake for 18-20 minutes until risen and a skewer inserted into the centre comes out clean.
8
Cool in the tin for 5 minutes, then transfer to a wire rack to cool for at least 10 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g sifted oat flour
- 0.4 oz12g almond flour
- 0.1 oz3g baking powder
- 0 oz1g salt
- 1.2 oz35g greek yogurt
- 7/87/8 egg whites, lightly whisked (30g)
- 0.9 oz25g skim milk
- 0.5 oz14g sugar white
- 0 oz1g monk fruit extract
- 0.1 oz3g vanilla extract
- 1.9 oz55g tossed in a little oat flour blueberry
- 0.1 oz3g zested lemon
