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Breakfast Blueberry Muffins




Source of Recipe


divinecaroline.com






Recipe Introduction


These blueberry muffins are low calorie because the butter was nixed and organic butternut squash puree was used instead. No puree on hand? Applesauce will do the trick just as well. Either way, the muffins should be moist and delicious.





List of Ingredients



• 1/2 cup organic butternut squash puree
  
• 1 cup turbinado (raw sugar)
  
• 1/2 teaspoon salt
  
• 2 eggs
  
• 2 cups bread flour
  
• 2 teaspoons baking powder
  
• 1/2 cup buttermilk
  
• 1 pint blueberries, fresh or frozen
  






Instructions



1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners and spray with non-stick coating.
   
2. In a large bowl, cream together the puree, sugar, and salt until light and fluffy. Beat in the eggs one at a time. Mix the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Mix in the blueberries. Scoop into muffin cups.
   
3. Bake for 30 minutes, or until a toothpick inserted comes out clean.
   






Final Comments


12 Servings, about 200 calories per muffin