Low Fat Blueberry Buns
Indulge in the fluffy, fruity goodness of these **Low Fat Blueberry Buns**, a guilt-free twist on the classic treat! Made with a nutritious blend of all-purpose and whole wheat flour, these buns are naturally sweetened with fresh, juicy blueberries and unsweetened applesauce for a lighter, healthier loaf. Each bite is delicately flavored with hints of vanilla and bright lemon zest, making these buns as refreshing as they are satisfying. Perfectly soft and golden, they're baked to perfection with no added butter, using skimmed milk for a lower fat profile. Whether enjoyed fresh out of the oven or paired with your morning coffee, these easy-to-make buns are a wholesome way to satisfy your sweet tooth. Ready in just over two hours, this recipe yields 12 delightfully airy buns—ideal for sharing!
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Recipe Information
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
Instructions
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.
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.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, remaining sugar, salt, and baking powder.
In another bowl, whisk the egg, unsweetened applesauce, and vanilla extract together until smooth.
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.
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.
Place the dough on a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
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.
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.
Evenly distribute the fresh blueberries over the top of the dough. Carefully roll the dough into a log shape, encasing the blueberries inside.
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.
Cover the buns loosely with a clean cloth and let them rise again for about 20-30 minutes until somewhat puffy.
Preheat your oven to 190°C (375°F) while the buns are rising.
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.
Remove the buns from the oven and transfer them to a wire rack to cool slightly before serving.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 3040 mg | 132% | |
| Total Carbohydrate | 400.4 g | 146% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 87.0 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 425 mg | 33% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1503 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
