Something sweet, something blue, something for you!

Pin It

WOW – These are amazing and good for you! 

Pomegranate Blueberry Cupcakes

Serves 24 cupcakes. Source: Stacy Mitchell, RD, LD

All you need:

1  white boxed cake mix

6 ounces frozen pomegranate and blueberry juice concentrate, thawed

6 ounces non-fat Greek blueberry yogurt

1 egg

1 cup frozen blueberries, thawed.
All you do:

1. Preheat oven to 350 degrees.

2. In a mixing bowl, combine all ingredients.

3. Divide batter among paper-lined cupcake pan cups, filling each cup about half full.

4. Bake for 20 to 25 minutes.

5. Cool cupcakes before removing from pan.

Nutrition Facts: Calories 110; Total Fat 2g; Saturated Fat 1g; Trans Fat 0g; Cholesterol 10mg; Sodium 150mg; Total Carbohydrates 22g; Dietary Fiber 0g; Sugars 13g; Protein 2g

Vitamin A 0%; Vitamin C 15%; Calcium 2%; Iron 2%

Follow Me on Pinterest

Tagged: , , , , , ,

Comments: 2

  1. Ch-Ch-Ch-Chia Seeds! « Daily Dietitian February 23, 2010 at 5:48 am

    […] grinder so I do not have anything crunchy – more a texture thing for me.  I love them in my Pomegrante Blueberry Cupcakes – just grind 1/4 cup of chia seeds and add to this recipe.   You don’t even know they […]

  2. […] Pomegranate Blueberry Cupcakes – I even added 2 tablespoons of ground chia seeds to the recipes […]