There is something about wild blueberries and lemon combined together.
But then again, there is also something with wild blueberries and the creaminess of cheesecake together.
So I thought what better way to create a delicious, unique muffin, than to combine all three? Wild blueberries, lemon, cheesecake. All in a light and fluffy muffin form. I was thankful I tried the combination after tasting one..
Did you know there is a difference between wild blueberries and the typical blueberries you find in the produce section of your grocery store? Usually wild blueberries are commonly found frozen. But nevertheless, have such great flavor and many health benefits!
Wild Blueberries are the subject of hundreds of research studies looking at potential benefits to humans including:
- Brain health
- Anti-aging
- Heart health
- Diabetes prevention
- Cancer prevention
- Reducing oxidative stress
- Preventing UTIs
- Eye health
- Most Wild Blueberries are frozen at harvest, locking in their intense blueberry flavor and antioxidant power
- Frozen Fresh Wild Blueberries are just as nutritious as fresh and may even retain their nutritional value longer
- Frozen Fresh Wild Blueberries are available year-round; they can be used right out of the freezer – no thawing required
- Frozen Fresh Wild Blueberries offer consumers the most convenient way to have the Antioxidant Superfruit at hand at all times.
- Frozen Fresh Wild Blueberries make it easy to get your “Daily Dose of Wild Blue”
- Frozen Wild Blueberries are an excellent value, they offer consistent quality, ease of use, high antioxidant content, health benefits, less spoilage, affordability.
What more reason do you need than this recipe and all those onhealthy singulair benefits to try em out? 🙂
Mmmm. I can’t tell you how light and fluffy these muffins were. Not at all heavy like cheesecake laden with fat, but still the creamy and fluffy texture of it. All the flavor and texture, without all those annoying calories!
Everyone who tried them were in love.
They did not last very long…
- 1 cup White Whole Wheat Flour (or gluten free flour mix)
- 8 oz. Light Cream Cheese
- 1/2 cup Egg Whites
- 1/4 cup Applesauce
- Juice and Zest of 1 Lemon
- 4 tablespoons [url href=”http://astore.amazon.com/frefitnhea-20?node=1&page=3″]Kevala’s Raw Honey[/url]
- 1/4 cup Brown Sugar
- 1 teaspoon [url href=”http://astore.amazon.com/frefitnhea-20?node=1&page=2″]BetterBodyFoods Vanilla Extract[/url]
- 1/4 teaspoon Sea Salt
- 2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2-1 cup Wild Blueberries, frozen
- Preheat oven to 375 degrees F.
- Place cream cheese and egg whites in bowl and whip with hand mixer until fluffy
- Add in applesauce, honey, brown sugar, lemon juice & zest, salt, and vanilla and mix until combined
- Slowly add in flour by 1/4 cup until all incorporated
- Add baking powder and soda and stir just until mixed in, do not over mix.
- Fold in frozen wild blueberries
- Place about one heaping tablespoon in each mini muffin mold, making about 30
- Bake in oven for about 8-10 minutes. Check at 8 min with oven light, and remove when edges are lightly browned
- Allow to cool before taking out of trays.
- Refrigerate any that are not consumed in the same day.