Blueberry Muffins (low-fat)

 Now it’s official I am back to posting recipes again! I am going to try and do more dehydrated friendly recipes since we finally have a new dehydrator. Many of you know my nesco one decided to give out, so we officially invested a few more dollars and got an excaliubur. I wanted to go with the four tray, but Josh decided the nine tray would be a better fit. I guess with hunting season approaching there is no telling what I will find in the dehydrator.

  Blueberries have to be one of my favorite snacking fruits during the summer (especially when dehydrated). Lately I have notice that the nutritional value of a regular blueberry muffin has almost 300 calories and more fat than one person should consume in a day. I was pretty taken back by this, so I decided that a low fat blueberry  muffin would be perfect.  I love adding my spin on a classic recipe and blueberry muffins deserve a spin. I doubt this will be my last blueberry muffin of the season, but they are low in fat and you can have more than three without the guilt.

Blueberry Muffins Recipe (low-fat):
1 ¼ cups flour
2 tsps. baking powder
¾ cup blueberries
¼ tsp. salt
¾  cup sugar substitute (I used stevia)
¼ cup sucanat
2 egg whites
4 tbsps. whipped butter, softened
1 cup almond mil
Recipe Directions: Preheat oven to 400 degrees, add muffin liners to muffin tin and set aside. In a large bowl mix flour, sugar, salt and baking powder, mix and set aside. In a small bowl mix butter, egg whites, milk and add to flour mixture. Fold in blueberries. Fill muffin liners halfway with mixture and place in the oven for 30 minutes or until a tooth pick inserted in the middle comes out clean.