This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Some people like cupcakes better. I, for one, care less for them!" -Frank Zappa, Musician
Gluten free baking is challenging because with wheat flours the gluten helps build a structure for the leavening agents (yeast, baking powder or baking soda) to hold the gas that helps the baked good rise.
Without that gluten the structure of the product is not as solid for things like breads and pizza dough. With muffins and quickbreads, however, it is easier to make a great product.
One key is to not over-blend the batter. The moment that the flour is incorporated into the liquid, add the fruit and the whisked egg whites. That timing is important because the slightly acidic liquid (from the buttermilk and yogurt) combine with the baking powder and baking soda to create carbon dioxide. At the same time you want to preserve the air in the whisked egg whites. Both of these give lift and lighter texture to your muffin but are somewhat limited by time.
If you are going to use frozen blueberries, make sure they are completely thawed and at room temperature.
These muffins come out light and fluffy but with a bit of body, great sweetness and a terrific blueberry flavor.
Servings: 6 | Serving size: 1 muffin
Cooking Time: 45 Minutes
This recipe can easily be multiplied. Muffins will keep for 24 - 36 hours in a plastic bag. These freeze fairly well if sealed tightly in a plastic bag.
Preheat oven to 350°F.
Using a whisk, cream together the, egg, sweetener, yogurt, and vanilla extract until smooth.
Add the buttermilk and whisk until blended.
Add the melted butter and whisk until blended.
Place the egg white in a bowl and whisk into stiff peaks.
Place the flour, salt, baking powder, and baking soda in a sifter and sift into the mixing bowl.
Gently fold the creamed mixture together with the flour mixture.
As soon as the mixture is well blended, stop.
Gently fold the blueberries and the whisked egg white into the batter. Do not over mix.
Line a muffin tin with muffin papers and fill each muffin paper with an equal amount of batter.
Place in the oven and bake for 20 to 25 minutes.
Serving size: one muffin
Amount Per Serving
|Calories 186||Calories from Fat 27|
|% Daily Value|
|Total Fat 3g||4%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 33g||12%|
|Dietary Fiber 1g||3%|
|Vitamin K 3mcg|