Karen Stiegler: Hi! My name is Karen Stiegler and I'm here today to talk to you about healthy baking and how to prepare Blueberry Lemon Muffins. These muffins are a great treat for breakfast, brunch or an afternoon snack. We'll use helpful ingredients to prepare a light and moist muffin.

In today's video, I'm going to show you first, how to prepare the ingredients, oven and pan. Then I'll talk about zesting a lemon. Then I'll tell you how to mix the ingredients, and after that we'll talk about filling the molds and baking the muffins. Finally, we'll remove the muffins from the mold, cool them and present them. The tools and ingredients you'll need for this recipe include a 12-cup muffin tin, muffin baking cups or baking spray, a dry measuring cup set, a liquid measuring cup, a measuring spoon set, a medium bowl, a large bowl, a whisk, a wooden spoon, a rubber or a plastic scraper, a small Grater or Microplane Zester, a scoop and a cooling rack.

The ingredients you will need for this recipe include 1 cup of all-purpose flour, 1 cup of whole wheat flour, 1/3 cup of granulated sugar, 3 teaspoons baking powder, 1 teaspoon salt, 3 quarter cup skimmed milk, 1/2 cup Canola or light vegetable oil, 1 egg , 1 lemon, 1 cup of fresh blueberries and some raw Turbinado sugar for garnish.

I want to take a minute to talk to you about homemade versus store-bought treats. I would like to encourage you to make your own homemade treats and here's the reason why. The basic differences are ingredients and also taste. Now for ingredients, the store-made treats often have hydrogenated oil, vegetable shortening, even large tropical oils like coconut and palm. These are all very unhealthy for you and also, of course, some have saturated fats.

The reason that the store-bought treats use these is because it preserves the shelf life of the baker and also it's often cheaper for those ingredients. But if you prepare your own goods at home, you can control what kind of oil and what kind of fats you put into your bakers. If you choose to have a little bit of butter and a little bit of saturated fat, you can control the amount.

So it's much better to make your own things at home. I'm a culinary educator, recipe tester and recipe developer and I have a Diplme de Ptisserie from Le Cordon Bleu in Paris. I have over ten years experience in private, hands-on and demonstration courses and I specialize in healthy baking. I also cater American and French desserts, cakes and candies and I have several published recipes in addition to a Bachelor's Degree in Journalism from Pepperdine University.

So let's get started making our Blueberry Lemon Muffins.