Low Fat Blueberry Muffins

I found that the blueberries a rose to the top and did not stay well mixed in the batter. Batter is too thin. Also I have had to add additional 20 minutes for these to cook. But they still tasted good.

This recipe was very interesting. I tweaked it a little further by using an eggbeaters substitute instead of the egg. I also used half slenda - half sugar mixture. Also I added a 1/3 cup of homemade applesauce instead of a 1/4 cup. I also mixed my dry ingredients and my wet ingredients separately and then incorporated them together. I mixed the ingredients until they were just together. Try not to overmix the ingredients or they will create a tougher, denser muffin. Also, I added a cup of frozen blueberries instead of the recipes 1 1/2 cups. It would have been blueberry overkill. All in all while not the most exciting blueberry muffins in the world I wouldn't kick them off my plate. They are good for low fat.

Thank you so much!!! This recipe is not only low fat, but me and my whole family love them! Lately I've been less than thrilled with low fat foods, and this is not one of them! I've had one with every meal today and can't get enough! I added a tad less cinnamon and a little more apple sause and they came out great! Not too dense.

i just got done making these and they are super easy to make and taste delicious, i would recommend this recipe to everyone... mine did look "blue" on the inside with the berries bursting of flavor & color. i left mine in the oven for 30mins (on accident) & they actually came our pretty good!

These came out pretty good. I struggled to fold the blueberries in, so the end product came out looking blue with berries in it....still tasted awesome though. I had to leave mine in the oven for 25 minutes and they came out thick/doughy, but still very filling to eat.