Healthy & Delicious

These muffins, made with fresh blueberries, are also low in calories and fat.

I have to admit that I make these muffins a lot. My husband, Mark, is really into eating healthy and this recipe really fills that need.

I cannot remember who gave me this recipe, but for some reason, I wrote down all the statistics.
Each muffin has only 250 calories and 10 grams of fat.  (If you are interested, they also have 20 mg cholesterol, 6 g protein, 39 g carbs, 4 g fiber, and 310 mg sodium.)   Anyone who is counting calories will appreciate having this information.

I have made these muffins with frozen blueberries. They were good, but not as good as the fresh blueberries. The muffins were a lot juicier and messier to eat.

You will need the large muffin liners to make 12 muffins.  You can find these by the Wilton items at Walmart. (Just use your regular muffin pan if you do not have a large pan.)

These muffins are best with super ripe bananas.  The blacker the banana peel is, the better. I will often freeze my overripe bananas.  In doing this, I am assured of being able to make these muffins whenever I want.

Just put the bananas  with the peel on in a zipper bag and store in the freezer until you are ready to make muffins. My friend, Kathy, mashes her bananas and freezes them in a small container. Either way works. 

Of course, you will have to let these defrost. Not to worry, they defrost quickly.

Do not run out to the store to buy buttermilk. You can easily make buttermilk with milk and lemon juice or white vinegar. Put 2 tablespoons of white vinegar in a measuring cup and add milk to the 2-cup line. Mix and let sit for 5 minutes. Voila!  Buttermilk. (If you don’t have white vinegar, you can use lemon juice. Same measurements and instructions.)

You will have some buttermilk left over. Save that for another dish.

Mix the blueberry muffin ingredients with a wooden spoon, being careful not to over mix. Gently fold in the blueberries at the very end.