Enjoy with some reduced-fat butter spread or a drizzle of honey!

Hello Double Chinners! Today is my 200th post! Hard to believe I’ve been blogging in this dusty little corner of the internet for 200 posts – awesome! Thanks for reading my blog.

Today while picking up some cake decorating supplies for my classes, I stumbled upon adorable strawberry muffin liners at Michael’s in the $1 section. (Those sections get me into trouble.) I knew instantly I wanted to do some baking with fresh fruit – and lo and behold, I had about a cup left of delicious, sweet blueberries. However, I knew a traditional blueberry muffin recipe would break MyFitnessPal calorie bank, so I decided to do a recipe modification from the Betty Crocker book, and came up with these calories which come in at 107 calories and 1 gram of fat each.

Now, I’ll warn you. These aren’t super sweet muffins like you find at Starbucks, they’re on the milder, more simple side, which works for me. They’re also more dense. I substituted apple sauce for oil, but if you want a lighter, airier cupcake, simply swap the 1/4 cup apple sauce for 1/4 cup vegetable or canola oil (puts them at 147 calories each instead of 107).

If you don’t have fresh blueberries, frozen will work just fine!

Ingredients:

1 3/4 cup all purpose flour
1/3 cup white sugar
2 TSP baking powder
1/4 teaspoon salt
3/4 cup 2% milk
1/4 cup unsweetened apple sauce
1 TBSP brown sugar

Preheat the oven to 400 degrees. Line a muffin pan with paper lines and lightly mist each with Pam or other non-stick spray. Mix all ingredients except blueberries in a large bowl and whisk gently until the batter has no lumps. Once batter is smooth, gently fold in the cup of blueberries. Stir until blueberries are evenly dispersed in the batter. Fill muffin cups 2/3 full with batter, sprinkle with brown sugar, and bake 17-18 minutes until spongy and a knife inserted into the center of the muffin comes out clean. Enjoy!