P90X Recipes > Desserts > P90x Blueberry Muffin Recipe

P90x Blueberry Muffin recipe
    Credits

Ingredients Needed

  1. 100% Stone Ground Whole Wheat Pastry Flour (0.75 cup)
  2. Baking Powder (2.0 tsp)
  3. Sweeteners (Fructose, Dry, Powder) (8.0 oz)
  4. Egg White (3.0 large)
  5. Frozen Blueberries (1.0 cup)
  6. Lowfat Buttermilk (0.75 cup)

Instructions

Relish in these healthy, moist, very blueberry, crunchy muffins. These are so easy to prepare and put them in the oven for just a few minutes and then you can munch them down!

  • To start off, you have to pre heat the oven to 375 degrees. After pre heating it, you can now proceed to make the batter.
  • Line 12 muffin tins with paper cups.
  • Sift all the dry ingredients and measure them after. Sifting dry ingredients is very important so that one can avoid clumps in the batter.
  • Combine all the dry ingredients: flour, baking powder, fructose in a medium bowl.
  • Using another bowl, add in the liquids: buttermilk, egg whites and 2 tablespoons of reserved berry juice. Whisk all these ingredients together until they have been combined.
  • Pour in the liquid mixture to the dry ingredients in the medium bowl. Stir everything to make the batter. Make sure not to overbeat the batter.
  • Using a spatula scrape all the sides and the bottom, use a folding motion to get everything blended well, at that point, you are now ready to add the blueberries. Continue folding ingredients together until the berries have been distributed evenly in the batter.
  • Using an ice cream scooper, scoop the batter over the muffin cups. This way you are able to add perfect portions into the muffin cups. Be sure to fill the cup half to two-thirds full. To make the perfect dome shaped muffins; fill them only until about 2/3 full. If you don't have enough batter to fill up every muffin cup in your tin, put 2 to 3 tablespoons of water in the unfilled muffin cups to prevent the pan from warping.
  • Pop in the muffin tin in the oven and set the time to 20 minutes. Allow muffins to be cooled 15-20 minutes before serving. If baked muffins stick to the bottom of the muffin cup, using a potholder or towel, place the hot muffin pan on a wet towel for about two minutes.
  • Having different muffin sizes? Here are some ways that you can use to accurately have uniform size muffins. It’s all about filling the muffin cup with batter. You can use a decorating bag, pour batter halfway and squeeze controlled portions of it in the pan. Another method we’ve used is the ice scream scooper. You can also use a heaping tablespoon, adding 3-4 tablespoons of batter is enough to fill half or two-thirds of the muffin cup. Lastly we have the most accurate, the measuring cup.

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Nutritional Information for 1 Serving

  • Calories

    85.6

  • Fat

    0.1g

  • Carbs

    20.0g

  • Protein

    1.3g