Blueberry Muffins



Blueberry Muffins

(recipe adapted from this one)
Yields 12 muffins
80 calories/muffin


  • 1.5 c. all-purpose whole wheat flour
  • 3/4  c. granulated sugar (I used baking Splenda)
  • 2  tsp. baking powder
  • 1/2 tsp. salt
  • 1 (6-ounce) container nonfat Greek yogurt (I used Fage)
  • 1/4  c. unsweetened almond milk
  • 1/4 c. canola oil (I used unsweetened apple sauce)
  • 1 egg (I used egg whites)
  • 1 tsp. vanilla extract
  • 1.5 c. fresh blueberries

  1. Preheat oven to 400F. Grease muffin cups or line with muffin liners. 
  2. Combine flour, sugar, baking powder and salt in a large mixing bowl. In a separate bowl combine, Greek yogurt, milk, oil (applesauce) and vanilla. Stir liquid ingredients into dry ingredients just enough to combine. Fold in blueberries. Fill muffin cups right to the top. 
  3. Bake for 12-15 minutes in the preheated oven, or until done.

Posted on June 3, 2013 .

Pumpkin Spice Muffins

spicecake muffin.jpg

Spice Cake Pumpkin Muffins (makes 24):
93 calories per muffin

  • 1 can of pumpkin
  • 1 box of spice cake
  • Cinnamon to taste
  • Powdered sugar to taste 


  1. Preheat the oven according the the directions of the spice cake. 
  2. Pour entire contents of pumpkin into a mixing bowl along with the box of spice cake. 
  3. Mix together until blended evenly. I used my stand-mixer, but I've also used a handheld mixer as well as my hands in the past. 
  4. Fill muffin tins 2/3 of the way full. Sprinkle cinnamon on each muffin.
  5. Bake in the oven for 12-15 minutes depending on how soft you want them in the middle. 
  6. Once you're done baking, sprinkle powdered sugar on top of each muffin and let cool.
Posted on October 11, 2012 .