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Low-fat Blueberry Muffins
A lighter version of homemade blueberry muffins with less fat. Soft tender muffins for breakfast, brunch, and snacks.
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Course:
Breakfast, Brunch, Snacks
Cuisine:
American
Keyword:
low-fat blueberry muffins
Servings:
12
Muffins
Calories:
129
kcal
Author:
Mary Krick
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:
1
Muffin
|
Calories:
129
kcal
|
Carbohydrates:
21
g
|
Protein:
6
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.002
g
|
Cholesterol:
15
mg
|
Sodium:
224
mg
|
Potassium:
154
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
101
IU
|
Vitamin C:
1
mg
|
Calcium:
102
mg
|
Iron:
1
mg