Low Fat Blueberry Muffins
"I found these online and am storing them here to try very soon. They look like they'd be fabulous with fresh blueberries! Plus each muffins contains only 137 calories and 2.9 grams of fat. I did change a couple of things to fit my dietary needs. If you use the soy milk these are dairy-free."
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 2 cups all-purpose flour
- 1⁄3 cup sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup nonfat milk (you can also use low fat buttermilk) or 1 cup soymilk (you can also use low fat buttermilk)
- 2 tablespoons canola oil
- 1 large eggs, lightly beaten or 1/4 cup Egg Beaters egg substitute
- 1 cup blueberries
directions
- Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
- In a large bowl, stir flour, sugar, baking powder, baking soda and salt together.
- In a small bowl, combine milk, canola oil and egg.
- Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries.
- Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
- Cool on wire rack.
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Reviews
-
These muffins are awful!! I followed the directions and they came out of the oven tasting like rubbery pancakes. They have absolutely no flavor and are weirdly dense. My friend who will eat almost anything, took one bite and threw it away! I have never seen him turn down food before, that's how awful these were. I was surprised at how awful these muffins were after reading the good reviews about them. These were very disappointing. -
I thought these were very good for a low fat recipe. I added 1/2 tsp. of vanilla and extra blueberries. -
not bad.. they're really good with spray butter; i think without that they would be pretty bland and dry. i did use all egg whites, and splenda. -
These were pretty good. I added a little cinnamon and a tsp of vanilla and I found they could have used some more flavour. Next time I will throw in some grated lemon rind. These will definitely be made again for a blueberry muffin fix. -
Really nice muffins. I made my normal substitution which was to use whole wheat pastry flour for the white. I used 2 egg whites and skim milk since I was out of soy, though I do think that the vanilla soy milk would have added a nice flavor. I used frozen berries that I just left frozen, a bit more then 1 cup. These domed nicely and were very pretty, taking 21 minutes to bake. They were good warm and good cold. The kids are enjoying them with a little bit of spray butter for breakfast. Nice treat! Thanks Kree!
RECIPE SUBMITTED BY
I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career.
Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!
