Medifast Recipes > Desserts > Medifast Blueberry Muffin Recipe
- All Purpose Flour (2.0 cup)
- Baking Soda (0.5 tsp)
- Salt (0.25 tsp)
- Canola Oil (2.0 tbsp)
- Large Eggs (1.0 egg)
- Vanilla Extract (1.0 tsp)
- Blueberries (1.0 cup)
- Baking Powder (1.0 tsp)
- Fat Free Milk (1.0 cup)
- Sugar (5.0 tsp)
Conscious about your diet? Then try these low fat and moist blueberry muffins that won’t leave you feeling guilty!
- Preheat oven to 400 degrees. Use a standard size 12-cup muffin tin. Line each muffin tins with paper cups; each is lightly coated with olive oil using a pastry brush.
- If you do not have a pastry brush you can use one of those convenient vegetable oil sprays as another alternative. This helps to prevent the cupcakes from sticking into the pan when baked.
- Get a large mixing bowl and mix all the dry ingredients: Flour, sugar, baking powder, baking soda, and salt. Give it a good stir until all the dry ingredients are just incorporated. Prepare a small mixing bowl and whisk the eggs, canola oil, and vanilla extract until it becomes fluffy.
Vanilla is most commonly used in baking; it gives that wonderful aromatic flavor and pushes the flavors of the other ingredients. Too much vanilla can be overpowering, so only put a decent amount of vanilla extract into the mixture.
- Form a circle into the center of the dry mixture, like a well, and pour the milk, oil and egg mixture gradually while continuously stirring it. If you don’t have low-fat milk, a low-fat buttermilk will also do.
- Be careful not to over beat the batter. Overbeaten batter produces tough muffins. Now that the batter is ready, fold in those lovely fresh blueberries into the batter.
Make sure to wash and dry them first before folding them in into the batter.
- If you do not have fresh blueberries, you may use frozen berries. We recommend you to defrost them first for a couple of minutes or so and drain them to remove the excess liquid and sprinkle them with flour.
- Use a spoon or an ice cream scooper to fill in the muffin cups evenly. Fill in the cups 2/3 full or up to ½ inch from the top, as the muffins bake, its size expands.
Put them in the middle part of the oven for an even heat distribution and bake for about 18 to 20 minutes or until the tops are golden.
To check if the muffins are well done, insert a long toothpick or a bamboo skewer in the center of the blueberry muffins; if it comes out clean then the muffins are ready. Use an oven glove and take them out in the oven.
- Place the muffins on a wire rack and allow them to cool for about 5 minutes. Add a low-fat whipped cream on top, pair it with your own favorite beverage and they’re ready to serve!
Muffins can last up to 1 to 2 days in the pantry, 1 week into the refrigerator, and two to three months in the freezer. Cover the muffins in the aluminum foil or air-tight plastic wrap before storing them.
- Facts about blueberries: Blueberries helps to lower blood cholesterol, lowers the risk of heart disease, diabetes, and may help to reduce belly fats. It is packed with anti-oxidants, vitamins, and helps to strengthen the body’s immune system.
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Nutritional Information for 1 Serving