Low Fat Blueberry Buns
Soft, fruity, and guilt-free, these Low Fat Blueberry Buns are the perfect treat for health-conscious bakers and blueberry lovers alike! Made with a wholesome blend of all-purpose and whole wheat flours, these buns are naturally sweetened with fresh, juicy blueberries and a touch of granulated sugar. The recipe smartly uses unsweetened applesauce and skimmed milk to cut down on fat while keeping the dough irresistibly tender and moist. Featuring a hint of vanilla and a vibrant pop of lemon zest, these buns are bursting with flavor in every bite. Perfect for breakfast, a snack, or even dessert, these golden-brown treats are proof that indulgence doesn’t have to come with extra calories. Ready in just 2 hours and 25 minutes, they’re a delightful addition to any kitchen lineup!
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Ingredients
- 300 grams All-purpose flour
- 100 grams Whole wheat flour
- 150 grams Fresh blueberries
- 240 milliliters Skimmed milk
- 2 teaspoons Active dry yeast
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 1 large Egg
- 80 grams Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 1 teaspoon Baking powder
Directions
Step 1
In a small saucepan, warm the skimmed milk over low heat until it's lukewarm, about 37°C (98°F). Ensure it’s not too hot as it can kill the yeast.
Step 2
Combine the warm milk and 1 teaspoon of sugar in a small bowl. Sprinkle the active dry yeast over the milk, stir gently, and let it sit for about 5-10 minutes until it becomes frothy.
Step 3
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, remaining sugar, salt, and baking powder.
Step 4
In another bowl, whisk the egg, unsweetened applesauce, and vanilla extract together until smooth.
Step 5
Create a well in the center of the dry ingredients and pour in the yeast mixture and the wet mixture. Add the lemon zest and start by mixing with a wooden spoon.
Step 6
Gradually combine the ingredients until a soft dough begins to form. If necessary, add more flour, a tablespoon at a time, until the dough is slightly sticky but workable.
Step 7
Place the dough on a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
Step 8
Place the kneaded dough in a large, lightly greased bowl. Cover it with a kitchen towel or plastic wrap and let it rise in a warm area for about 1 hour, or until it has doubled in size.
Step 9
Once risen, gently deflate the dough and turn it onto a floured surface. Roll it out into a rectangle about 1 cm (0.4 inch) thick.
Step 10
Evenly distribute the fresh blueberries over the top of the dough. Carefully roll the dough into a log shape, encasing the blueberries inside.
Step 11
Using a sharp knife, slice the rolled dough into 12 equal pieces. Place each piece onto a baking sheet lined with parchment paper, leaving space between each bun.
Step 12
Cover the buns loosely with a clean cloth and let them rise again for about 20-30 minutes until somewhat puffy.
Step 13
Preheat your oven to 190°C (375°F) while the buns are rising.
Step 14
Bake the buns in the preheated oven for about 20-25 minutes or until they are golden brown and sound hollow when tapped on the bottom.
Step 15
Remove the buns from the oven and transfer them to a wire rack to cool slightly before serving.
Nutrition Facts
| Serving size | (1007.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1961.0 |
| Total Fat 13.6g | 0% |
| Saturated Fat 3.0g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 224.6mg | 0% |
| Sodium 3039.5mg | 0% |
| Total Carbohydrate 400.4g | 0% |
| Dietary Fiber 26.5g | 0% |
| Total Sugars 87.0g | |
| Protein 63.0g | 0% |
| Vitamin D 155.6IU | 0% |
| Calcium 425.0mg | 0% |
| Iron 19.5mg | 0% |
| Potassium 1503.2mg | 0% |
Source of Calories