Antioxidant Cupcakes

Blueberry Spice Cupcakes display

Blueberries rank among one of the highest sources of antioxidants of all fruits, veggies, spices and seasonings.  As one of my favorite fruits, I decided to try a Blueberry Spice Cupcake recipe from WeightWatchers. 1 cupcake has 5 PointsPlus and is very yummy, frosting not needed!  I had leftover buttermilk from the red velvet cupcakes and instead of letting it go bad, I put it to great use!  How resourceful, I know!

I actually had all the ingredients except blueberries so after a little R&R at the pool, I stopped into Publix and picked up frozen blueberries.  Two things about frozen: First, studies have shown that frozen raw fruits and veggies don’t lose any nutrients as the fresh stuff.  Secondly, frozen blueberries are so much easier to work with that fresh ones.  I wanted to make sure my cupcakes had whole berries in them, and frozen was the only way to go.  Instead of looking like blueberry cupcakes, the cupcakes would have just looked blue.  I’m not a graceful baker.  Actually, I can make the argument that I’m not a graceful anything.  So naturally, the frozen ones were perfect for me!

Blueberry Spice Cupcakes wheat flourAnother interesting ingredient the recipe called for was whole wheat flour.  I don’t usually use whole wheat flour in baking (not sure why) but I had this on hand.  This flour got me in the mood for homemade pizza!  I haven’t made homemade pizza in a while and it’s one of my favorite things to make so I’ll have to put this on the dinner menu soon!  Thank you Italians!

If you’re looking for a sweet treat, a yummy breakfast side or just a semi-healthy (it’s all relative!) dessert, this one is for you!

Blueberry Spice CupcakesWhisk the following dry ingredients in a large bowl: 1 cup whole wheat flour, 1 cup all-purpose flour, 2 cups sugar, 1 tsp baking powder, 3/4 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt and 1/4 tsp nutmeg.

In a separate bowl, mix 1 cup fat free buttermilk, 3 large eggs, 1/2 cup canola oil and 1 tsp vanilla extract.

Combine the wet and dry mixtures until just combined.  Add 2 cups frozen blueberries and fold into mixture.

Line 24 regular cupcake tins and spray with cooking spray.  Fill tins to a little more than 3/4 full.  Bake at 350 degrees for 20-25 minutes.

Blueberry Spice Cupcakes rawBlueberry Spice Cupcakes done

I’m always up for trying healthier options to desserts (note: I say healthier not necessarily healthy…).  WeightWatchers has great recipes with good serving sizes and the recipes I’ve tried have been yummy!   1 cup is 5 PointsPlus for these blueberry spice antioxidant cupcakes. 🙂

Other WeightWatchers recipes I’ve made are the Cappuccino Cupcakes and Zucchini Cupcakes, Brownie Bites and Carrot Spice Cake.  ALL have  proven to exceed my expectations!

Have you tried any healthier option desserts that were delicious?!

Bon Appetite!

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