ULTIMATE BLUEBERRY MUFFINS
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Author:
INGREDIENTS
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1 1/2 cup(s) all-purpose flour
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2/3 cup(s) whole wheat flour
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2 tsp baking powder
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1/2 tsp table salt
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2 Tbsp dark brown sugar, packed
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1/2 tsp ground nutmeg
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2/3 cup(s) sugar, granulated
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1/3 cup(s) light butter, stick
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1 large egg(s)
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2 item(s) egg white(s)
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1/2 tsp vanilla extract
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3/4 cup(s) fat free skim milk
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1 1/4 cup(s) fresh blueberries, fresh
INSTRUCTIONS
1.
Preheat oven to 400ºF. Line a 12-cup
muffin tin with paper or foil liners. Combine the flours, baking powder, and
salt in a medium bowl.
2.
To make the topping, combine the
brown sugar and nutmeg in a bowl.
3.
With an electric mixer on medium
speed, beat the granulated sugar and butter in a large bowl until fluffy. Beat
in the egg, egg whites, and vanilla until blended. On low speed, alternately
add the flour mixture and the milk, beginning and ending with the flour mixture
and scraping down the sides of the bowl. Fold in the blueberries.
4.
Evenly spoon the batter into the
cups. Sprinkle with the topping. Bake until a toothpick inserted in a muffin
comes out clean, about 25 minutes. Remove the muffins from the pan and cool
completely on a rack.
NOTES
Recipe adapted from Weight Watchers
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