Berry Good - A Healthier Muffin

With temps down into the freezing at night now the warmth and flowers of our garden are but a memory and the floors were cold when we got up this morning..

That's a good morning for muffins.

I have a blueberry muffin recipe that makes the best blueberry muffins on the planet.  They are also use a lot of butter and sugar (surprise surprise). If any of you with the metabolism of a hummingbird wishes that recipe, let me know and I will send it to you

But I'd made my husband a very hearty breakfast sandwich the previous day so he agreed that this morning, "lighter" was good.

So how to make a moist, tasty muffin that was not so calorie dense. My husband was the "taste tester" and gave these a thumbs up.  So if you would like to make a blueberry muffin that's tasty but not quite as high in fat, sugar  and calories, these are really good. We split a few pieces of bacon and 3 muffins (he got 2, I got one) and they were quite satisfying. They are not "diet" muffins but a nice treat on the weekend without guilt  after you've been good the rest of the week.

Almost Sorta Healthy Blueberry Muffins

2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 generous pinches of Cardamom
tiny pinch Cinnamon
1/2 cup sugar

1 large egg
1/2 teaspoon vanilla
2/3 cup skim milk plus 1 Tablespoon of lemon juice (mix and let sit five minutes)
1/3 cup vegetable oil

1 and 1/4 cup blueberries tossed with 2 Tablespoons of flour

Additional sugar for top

In a large bowl  mix dry ingredients.

In smaller bowl whisk one egg.
Add vanilla to 1 cup measuring cup and then fill the rest of the way with milk
add to bowl and whisk in 1/3 cup vegetable oil

Blend wet and dry ingredients and then gently fold in clean/dry blueberries that you have tossed with 2 Tablespoons of flour. Place in 12 muffins cups that have been lightly sprayed with non -stock spray.

Sprinkle with another teaspoon or two of sugar if desired.

Bake at 400 degrees F. for 22-25 minutes.