The whole Skinny Blueberry Muffins thing came about when I was preparing to spend Memorial Day weekend on a boat with a few friends and, while packing and watching reruns of Bates Motel, I thought, “What does road trip mean? Road trip means Starbucks muffins.” So I was dreaming about swinging by Starbucks on my way out to the lake, and then I remembered: lake = water, water = bathing suit, bathing suit = no bloat, please. So then, really stuck between a rock and a hard place, I came to the following conclusion: “J,” I said. “You’re a baker. Why don’t you just skinnify some blueberry muffins and pretend you stopped by Starbucks per usual.” So I did. I skinnified a few muffins. Nine to be exact. And it was awesome. See? Proof. Our lake trip was a breeze, quite literally. The temperature was just right. The waves were calm. We blasted some oldies, some newies, had an adult beverage or two, and I wasn’t even thinking about the infamous bloat. That used to never happen. But that wasn’t even the best part. These muffins were soooooo moist, delicious, flawless. Potentially better than Starbucks, but I’m biased so you’ll have to try them out yourself and let me know. End of the day, my Skinny Blueberry Muffins became a success story. I had an awesome Instagram commentator remind me of that scene in Mean Girls, “Would you like us to butter your muffin?” And now every time I see the following photos, I think of that scene. Check out some of this AWESOME stuff to buy when making Skinny Blueberry Muffins:
Favorites? Joseph’s Maltitol Sweetener. I use it in everything, from pizza dough to baked goods to cream cheese icings. Xyltiol. Best non-sugar, natural sweetener out there! And finally, the exact hand-mixer I use, color and all.
- 2 tablespoons I Can't Believe It's Not Butter, "Lite" (80 calories)
- 2 tablespoons Joseph's Maltitol Sweetener, or additional butter (18 calories)
- 6 tablespoons liquid egg-whites (50 calories)
- 1 teaspoon vanilla extract (12 calories)
- 3/4 cup fat-free sour cream (120 calories)
- 1 1/4 cup + 2 tablespoons all-purpose flour (550 calories)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries (80 calories)
- 1/4 cup xylitol (120 calories)
- 1/4 cup Truvia Baking Blend (95 calories)
- Preheat oven to 450F.
- In a medium-sized mixing bowl, cream together butter, maltitol, xylitol and Truvia until completely combined.
- Add liquid egg-whites and vanilla extract, and mix using hand-mixer for an additional minute. Add sour cream, stirring well.
- Add flour (minus two tablespoons), baking powder, baking soda, and salt to the bowl, and stir until combined.
- In a small bowl, toss blueberries with 2 tablespoons flour. Using a soft spatula, fold blueberries into batter, careful not to break open.
- Pour batter into 9 cupcake liners (assorted in muffin tin).
- Bake for 10 - 15 minutes, or until the muffins appear golden. Inspect for uncooked batter using a toothpick.