Low Calorie Blueberry Muffins

🧂 Ingredients

• 1 ¾ cup All Purpose Flour
• ¼ cup canola oil

  or melted coconut oil
• ⅓ cup unsweetened yogurt

  non-dairy for vegan*
• ⅓ cup brown sugar
• ⅓ cup truvia baking blend*

  see here [https://amzn.to/3jYCMbZ]
• ½ teaspoon baking soda
• 2 teaspoon baking powder
• 2 teaspoon vanilla extract
• ½ teaspoon salt
• ¾ cup unsweetened almond milk

  or milk of choice
• 1 ¼ cups blueberries
• 2 tablespoon turbinado sugar

  Sugar in the Raw, [https://amzn.to/3f4TB0Q] optional

Instructions

• 1 Preheat the oven and prep your muffin tin. Preheat the oven to 375°F. Line a
  standard 12 cup muffin tin with paper liners and spray the liners with non-stick
  spray.
• 2 Mix the dry ingredients. Whisk the flour, baking soda, baking powder, and salt
  in a large bowl.
• 3 Mix the wet ingredients (separately). In a medium-sized bowl, whisk the canola
  oil together with yogurt, almond milk, brown sugar, Truvia Baking Blend, and
  vanilla extract until smooth.
• 4 Add wet to dry. Add the wet mixture to the dry mixture and mix with a large
  spoon until just incorporated. Don't overmix. Fold in the blueberries.
• 5 Fill the muffin tin. Distribute the batter evenly among the 12 muffin cups (a
  cookie scoop works well for this). Sprinkle the tops with turbinado (sugar in
  the raw).
• 6 Bake. Bake the muffins in the center of the oven for 20-24 minutes (22 is
  perfect for me).
• 7 Cool. Allow the muffins to cool for 3-4 minutes before removing them from the
  muffin tin to cool completely. Muffins taste best after resting for a couple of
  hours (if you can wait).
• 8 Happy Eating!

Nutrition Info