Low-fat Blueberry Muffins
A lighter version of homemade blueberry muffins with less fat. Soft tender muffins for breakfast, brunch, and snacks.
Servings: 12 Muffins
Calories: 129kcal
Ingredients
- 1 3/4 cup unbleached flour or gluten-free one-to-one blend
- 4 tsp sugar ~ or sugar substitute
- 2 tsp baking powder ~ corn-free if needed
- 1/2 tsp salt
- 1 1/4 tsp Xanthan gum or guar gum if using gluten-free flour only and it is not in the ingredient list.
- 1 cup fat-free milk ~ or non-dairy substitute
- 1 egg or 2 whites for an even lower fat version ~ or egg substitute
- 4 tsp melted butter ~ or non-dairy substitute
- 1 1/4 cups blueberries
Instructions
- Preheat the oven to 400. Prepare a muffin tin with a non-stick spray or line the muffin tin.
- In a large mixing bowl, add and mix:
- flour
- sugar
- baking powder ~ corn-free if needed
- salt
- Xanthan gum or guar gum if you use gluten-free flour and the flour blend does not include it in the ingredient list.
- In a small mixing bowl:
- Milk (or milk substitute)
- Egg (or 2 whites for an even lower fat version)
- Melted butter (or dairy-free butter)
- Mix
- Add the liquid mixture to the flour mixture and gently stir.
- Fold in 1-1/4 cup fresh or frozen blueberries.
- Spoon batter into muffin tins and bake for 20-25 min, depending on the oven.
- Let muffins sit for a couple of minutes and remove from muffin tin.
- You will love them!! No one needs to feel like they can’t enjoy good food.
Notes
** 3 WW points plus per muffin
Nutrition
Serving: 1Muffin | Calories: 129kcal | Carbohydrates: 21g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 224mg | Potassium: 154mg | Fiber: 1g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg