Other than waking up in your luxury flat in Soho just in time for your 10 a.m. champagne bath, is there a more luxurious way to start your day than with a blueberry muffin or two? If there is, I don’t know about it. You can totally have two of these muffins for breakfast and feel great about yourself. But will you want two? Yes. Yes you will.
Take a look at this Starbucks® blueberry muffin. I see they’re advertising that each one gives you a third of a serving of fruit. Another idea is: eat a piece of fruit. That’s a whole serving of fruit.
These are muffins I want to start my day with. No excess fat or sugar baggage to weigh me down, thanks. Just tons of blueberries, wrapped in a sweet, moist, slightly hearty lemony-spicy muffin package. One’s great, but two and a strong cuppa joe make one of the best under 300 calorie breakfasts of all time.
150 Calorie Blueberry-Lemon Muffins
makes 12 respectably large muffins
1 medium-sized ripe banana, smooshed
1/2 cup light brown sugar, packed
1/2 cup Stevia In The Raw® (count this as 1/2 cup sugar if you’d like to replace it with another sweetener)
1/2 cup unsweetened applesauce
1 tablespoon olive oil
the zest of one lemon
1/2 teaspoon vanilla
1/2 teaspoon lemon extract (optional, but awesome)
1 cup all-purpose flour
1 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup plain fat-free yogurt (or substitute vegan yogurt…vegan sour cream should also work)
1 1/2 cups blueberries, fresh or frozen
1 teaspoon sugar for sprinkling over
1. Heat the oven to 350°. Line a 12-muffin tin with paper liners, then give the inside of each liner a very light squirt of nonstick spray.
2. In a large bowl, use an electric mixer to cream the bananas. Switch to a wooden spoon, and stir in the brown sugar and Stevia In The Raw®. Stir in the applesauce, olive oil, lemon zest, vanilla and lemon extracts.
3. Use a whisk to combine the flours, salt, baking soda, nutmeg and cinnamon in a medium bowl. Stir half the dry mixture into the wet ingredients, then stir in half the yogurt. Repeat until you’re out of dry ingredients and yogurt. Fold in the blueberries.
4. Fill each muffin cup right to the top with batter, then sprinkle with a pinch of sugar if you like. Bake for 25-28 minutes. Let them cool completely before peeling and enjoying.
This nutrition calculation doesn’t factor in substitutions.
Per 89g muffin: 150 calories; 1.8g fat (0g sat); 1mg cholesterol; 166mg sodium; 29.8g carbohydrates; 3.6g protein; 1.4g fiber