Sweet breads at breakfast are one of my very favorite things. Eating blueberry muffins without wondering if my pants are still going to button the next day is even better.
Technically, these probably aren’t totally guilt-free, but they are lower in fat than most breakfast muffins I eat, so that counts for something! Also, they are overloaded with blueberries, which have the highest antioxidant capacity of all fresh fruit.
These muffins are also very dense, making them fairly filling for a breakfast muffin. I’ve been known to eat two or three homemade muffins for breakfast (this may be the cause of my too-tight pants); but I felt pretty satisfied after eating just one of these beauties.
Actually, I made these muffins for my good friend Ashton over at Something Swanky. See, Ashton just moved into a new house (yay!!) and a few of us decided to throw a little housewarming party for her–’cause that’s what girlfriends do, right? Party with food?
I “met” Ashton about a year and a half ago when she graciously allowed me to guest post for her…back when I knew very little about blogging and even less about photography. She’s truly a genuinely kind person who is always willing to help others out and share her knowledge. Believe me – Kitchen Meets Girl wouldn’t be half the blog it is today if it not for Ashton. Through her design tips, PicMonkey tutorials, and Online BlogCon, I’ve learned so much.
Plus, she’s just an absolute sweetheart, and I’m so happy to call her friend.
I decided to bring a “guilt-free” muffin to the party, since I’m a huge fan of Ashton’s Skinny Saturday posts. Psssst, Ashton? These muffins are only 6 WW+ points.
- 2 cups all purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp table salt
- 1 teaspoon cinnamon
- 1 large egg
- ¾ cup sugar, divided
- ¾ cup Greek blueberry yogurt (I used Chobani)
- 1 teaspoon vanilla extract
- ¼ cup fat free skim milk, divided
- 1½ cups fresh blueberries, washed
- ¼ cup flour
- ¼ cup sugar
- ½ teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
- Preheat oven to 425ºF. Place muffin liners in a 12-hole muffin pan.
- In a large bowl, combine 2 cups of flour, baking soda, baking powder, cinnamon and salt; set aside.
- In the bowl of an electric mixer, beat egg with ¾ cup of sugar until light and fluffy. Add yogurt and beat until thoroughly combined; blend in vanilla extract.
- Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth.
- Fold in blueberries and fill each muffin liner about ¾ full.
- Combine remaining ¼ cup each of sugar and flour in a small bowl. Pour in melted butter and combine with fingertips. Divide crumb mixture over muffins; gently press into top of muffin batter with fingertips.
- Bake for 5 minutes at 425, then reduce your oven temperature to 325. Bake for an additional 12 to 15 minutes, or until slightly golden and a toothpick inserted in center of a muffin comes out clean. Cool in pans for about 10 to 15 minutes and then transfer muffins onto racks to cool completely.
Be sure to check out all of these great recipes some of Ashton’s other friends brought to the party, and stop by Ashton’s blog to welcome her into her new home.
Julianne at Beyond Frosting – Pound cake with Champagne Glaze
Kate at Food Babbles – Raspberry Lemon Coffee Cake
Anna at Crunchy Creamy Sweet – Glazed Vanilla Donut Muffins
Loretta at A Finn in the Kitchen – Caramelized Almond Nougat Mousse Ice-cream
Joanne at Fifteen Spatulas – Cinnamon Crumb Coffee Cake
Amber at Bluebonnets and Brownies – Lemon Drop Cookies
Dorothy at Crazy for Crust – Reese’s Fudge
Joan at Chocolate Chocolate and more – Broccoli and Cheddar Cheese Quiche
Roxana at Roxana’s Home Baking – Banana Sheet Cake
Julie at White Lights on Wednesday – Mocha Cupcake Milkshake
Hayley at The Domestic Rebel – Banana Split Poke Cake
Tanya at Lemons for Lulu – Lemon Muffins
Natasha at The Cake Merchant – Nutella Layer Cake
Jocelyn at Inside BruCrew Life – Butterscotch Banana Muffins