Cooking Wright

Hearty Blueberry Muffins


1 cup all-purpose flour
1 cup whole wheat flour
2 t baking powder
1/2 t salt
4 oz soft tofu
1/4 c applesauce
1/2 cup low fat milk or soy milk
2 eggs or 1/2 cup egg substitute
3/4 c sugar
2 c fresh or frozen blueberries


Preheat oven to 375. Spray a 12 cup muffin tin or line with papers. Mix flours, baking powder and salt in a medium size bowl - set aside. Place tofu, applesauce, milk, eggs, sugar into the Vita-Mix container in the order listed and secure lid. Select variable 1. Turn machine on and quickly increase speed to Variable 10, then to high. Blend for 30 seconds. Pour batter into dry mixture and stir until just moistened. Gently fold in blueberries. pour into prepared muffin cups. Bake for 30 min or until light golden brown. Cool on wire rack.

Per muffin: 163 cal (9% from fat, 12% from protein, 79% from Carb). 5 g protein, 2 g Tot Fat, 33 g Carb, 2 g fiber, 16 g sugar.

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