[ViolaMum]

Originally Posted by Quiteria

I had a recipe for blueberry muffins from either Miserly Moms or the Tightwad Gazette. The key was a few extra steps to hold the blueberries up. One was whipping up extra egg whites to fold into the batter. I think there might have also been a suggestion to dust the blueberries with the dry ingredients before folding them in. Alton Brown's Good Eats or America's Test Kitchen might have also had episodes. If you google all those, at least one of the four should have the trick posted online.

America's Test Kitchen (Cook's Illustrated) has a whole lot of good recipes including paleo and whole wheat. I'm not sure what you can access without a membership though.

Alton's recipes are usually quite reliable, as are those from Melissa D'Arabian. (But I'm not sure she has a blueberry muffin recipe on the site.)

Blueberries usually sink to the bottom, so you need to strengthen the batter to support them until it starts to set in the oven. You can whip egg whites to create a more stable foam, or you can thicken the batter by melting the butter and using yogurt or sour cream instead of milk.

And Oikos Triple Zero tastes okay (for commercial blended yogurts). It's sweetened with a stevia blend and fat free so it's low calorie. Skyr and all those European yogurts are so yummy! (But about twice the calories and the price.) My dh usually buys the 3 lb tub of plain Greek yogurt from Costco and when I'm not baking with it, we add flavoring to that. It's easy to control the sugar that way.

Also, Chia pudding can be made super simply by mixing a can of coconut milk with 1/3 cup chia seeds in a mason jar. Shake it up and let it sit in the fridge for a couple of hours. Doesn't need much sweetener, but honey is lovely on it. (My dh is a beekeeper so we usually have some from the backyard.)