I came across this recipe for “skinny” muffins and thought “Viola, just what I need as I try to shed some of these Covid pounds that I acquired over the last year!”
With a simple to follow recipe, and only a couple of items that I needed to grab from the store, I got cookin’, or should I say baking! It’s been a little while since I had the house smell so good.
I made one additional substitution, in addition to a couple that were listed with the recipe, and that was 1/4 C unsweetened applesauce instead of 1/4 C of vegetable/canola oil.
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt, or to taste
- 1 large egg
- 1/2 cup granulated sugar
- 1/2 cup Silk Unsweetened Cashewmilk*
- 1/4 cup canola or vegetable oil**
- 1/4 cup plain Greek yogurt***
- 1 teaspoon vanilla extract
- 1 and 1/2 cups fresh blueberries tossed in 2 tablespoons flour (helps prevent sinking)
- Preheat oven to 425F. Spray the cavities of a Non-Stick 12-Cup Regular Muffin Pan very well with cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners.)
- To a large bowl, add all the flour, baking powder, salt, and whisk to combine; set aside.
- To a separate large bowl, add the egg, sugar, milk, canola oil, Greek yogurt, vanilla, and whisk until smooth and combined.
- Add the wet ingredients to the dry ingredients, stirring gently until smooth and combined, without needlessly over-mixing or muffins will become tough.
- Add the blueberries and fold gently to incorporate. I haven’t tried the recipe using frozen blueberries but if you do, I recommend adding them to the batter frozen because they’ll run and bleed less than if thawed, adjust baking time accordingly if necessary.
- Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into the cavities of the prepared pan, filling each cavity about 3/4-full. Tip – Add a couple blueberries to the top of each muffin for a nice pop of color.
- Bake for 5 minutes at 425F. The short baking time at very high heat helps the muffins get a more domed top.
- Lower the temp to 375F and bake for about 19 to 20 minutes or until tops are set, lightly golden, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Use your judgment when evaluating doneness because muffin pans, ovens, ingredients, and climates vary. Start watching closely at about 16 minutes.
- Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing and placing on rack to cool completely. Gently rim each cavity with a knife if necessary for easier removal. Muffins are best fresh but will keep airtight at room temp for up to 1 week or in the freezer for up to 6 months.
So, here’s the link to the recipe, I really hope you enjoy it and I highly recommend following Averie Sunshine! She hasn’t failed me yet. 😃
*Silk Unsweetened Vanilla Almondmilk or another milk may be substituted
**Liquid-state coconut oil may be substituted or unsweetened applesauce
***I used 0% fat but other Greek yogurt or sour cream may be substituted