Blueberry Cornmeal Muffins (Lowfat) Recipe Recipe

Name: Blueberry Cornmeal Muffins (Lowfat) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. fresh or possibly unthawed blueberries; 1 Tbsp. all-purpose flour; 1 c. plain nonfat yogurt; 3 Tbsp. canola or possibly extra virgin olive oil; 1 tsp vanilla; 1/4 c. fat-free cholesterol-free egg substitute; 1 c. whole wheat flour; 1 c. cornmeal; 1/4 c. sugar; 3 tsp baking pwdr; 1 tsp baking soda

Servings: persons

1 c. fresh or possibly unthawed blueberries
1 Tbsp. all-purpose flour
1 c. plain nonfat yogurt
3 Tbsp. canola or possibly extra virgin olive oil
1 tsp vanilla
1/4 c. fat-free cholesterol-free egg substitute
1 c. whole wheat flour
1 c. cornmeal
1/4 c. sugar
3 tsp baking pwdr
1 tsp baking soda

1
Heat oven to 400 degrees.
2
Spray 12 muffin c. with nonstick cooking spray.
3
Toss blueberries with 1-Tbsp.
4
flour and set aside.
5
Beat yogurt, oil, vanilla and egg substitute in a large bowl.
6
Add in remaining ingredients and mix just till moist (do not overmix, batter should be lumpy).
7
Gently fold in blueberries.
8
Divide batter proportionately into muffin c. (should be about 2/3 full) and bake about 15 min or possibly till lightly browned on top.
9
Remove from pan and allow to cold on a wire rack.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. fresh or possibly unthawed blueberries, 1 Tbsp. all-purpose flour, 1 c. plain nonfat yogurt, 3 Tbsp. canola or possibly extra virgin olive oil, and more.

Yes, Blueberry Cornmeal Muffins (Lowfat) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Cornmeal Muffins (Lowfat) Recipe

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