Skinny Blueberry Lemon Loaf or Muffins

by

the crust crunchy while the inside soft and creamy! You’ll be sure to have seconds with this one!

Prep Time10 minutes
Cook Time16 minutes 14 seconds
Total Time26 minutes 14 seconds

Ingredients

  • 1 1/2 cup self rising flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 large egg or 2 large egg whites
  • Dash of lemon extract or 1-2 tsp lemon zest
  • 3/4 cup frozen or fresh blueberries
  • 1/2 -3/4 cup water (Start with 1/2 cup and add an additional 1/4 cup if needed)
  • 1 Tbsp fresh lemon juice (1 lemon)
  • 2 Tbsp zero point brown sugar substitute (I use Lakanto Golden Sweetener)
  • 3 Tbsp zero point white sugar substitute ( I use Lakanto Classic Sweetener)
  • 2 Tbsp Land o’ Lakes made with canola oil light butter melted or 3 Tbsp of unsweetened applesauce in place of the light butter

Instructions

    1. Preheat oven to 350 degrees and spray loaf pan (9×5 or 8×4) or muffin tin with non stick cooking spray.
    2. In a medium bowl add egg, water, lemon juice, lemon extract or lemon zest, and brown sugar substitute. Stir well.
    3. In a separate bowl combine, self rising flour, baking powder, baking soda, and white sugar substitute.
    4. Add dry ingredients into the wet slowly as you stir.
    5. Before the two are incorporated add in frozen blueberries and melted butter. Stir just until barely combined. DO NOT OVER MIX. The number one tip is to not over mix.
    6. Pour batter into pan or muffin tin. Bake for 30-45 minutes or until an inserted knife or toothpick comes out clean. If making them into muffins decrease the cooking time to 18-20 minutes.

    7. 12 regular size muffins or 12 slices

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