Low Fat (and delicious) Blackberry Muffins =)

First off, these are SO good. Secondly, they’re pretty much fat free. Which makes them even better. I’ve been on a blackberry kick lately. I love them. They’re not the sweetest berry, and that is one of the things I love the most about them. This recipe is adapted from this one that called for raspberries. I don’t care for raspberries unless they’re pureed and in a cheesecake, so I switched them out for blackberries. These turned out really, really well. The berries were huge, so some of the muffins were a little messy, but these were so good. They were sweet, tart and surprisingly moist considering the fact that there was no oil or butter or anything in these.

Ingredients

  • Zest of 1 lemon
  • 1/2 cup sugar
  • 6 ounces plain Greek yogurt (I used Fage Nonfat Plain Greek Yogurt)
  • 1/3 cup unsweetened applesauce
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • dash of salt
  • 1 1/2 cups fresh or frozen (not thawed) berries

Directions

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray or line with paper liners.
  2. Grate the zest of a lemon into the bowl of a mixer. Add the sugar and mix well until the sugar and zest is completely combined.
  3. Add yogurt, applesauce, egg, and vanilla. Mix until well combined.
  4. Sift together flour, baking powder and baking soda. Mix into the wet ingredients until just combined. Do not over mix. 
  5. Fold in the blackberries (or whatever berry you choose) gently and spoon ingredients into the muffin cups.
  6. Bake the muffins for 20 minutes or until tops are golden and a tester comes out clean. Let rest in the pan for 5 minutes before removing to a cooling rack.

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