Blueberry Muffins Recipe

Name: Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray (if not using paper bake cups); 1 3/4 cups all-purpose flour; 1/3 cup sugar and 1 teaspoon sugar, divided use; 2 1/2 teaspoons baking powder; 1/2 cup fat-free milk; 1/4 cup egg substitute or 2 large egg whites; 1/4 cup unsweetened applesauce; 1 tablespoon canola or corn oil; 1 teaspoon grated lemon zest; 1 cup fresh or frozen blueberries (dont thaw if frozen)

Servings: persons

Cooking spray (if not using paper bake cups)
1 3/4 cups all-purpose flour
1/3 cup sugar and 1 teaspoon sugar, divided use
2 1/2 teaspoons baking powder
1/2 cup fat-free milk
1/4 cup egg substitute or 2 large egg whites
1/4 cup unsweetened applesauce
1 tablespoon canola or corn oil
1 teaspoon grated lemon zest
1 cup fresh or frozen blueberries (dont thaw if frozen)

1
Preheat the oven to 400F.
2
Lightly spray a 12-cup muffin pan with cooking spray or line with paper bake cups.
3
Set aside.
4
In a large bowl, stir together the flour, 1/3 cup sugar, and the baking powder.
5
In a small bowl, whisk together the milk, egg substitute, applesauce, oil, and lemon zest.
6
Pour into the flour mixture, stirring until the batter is just moistened but no flour is visible.
7
Dont overmix; the batter should be slightly lumpy.
8
With a rubber scraper, carefully fold in the blueberries.
9
Pour about 1/4 cup batter into each muffin cup.
10
Sprinkle with the remaining 1 teaspoon sugar.
11
Bake for 20 to 22 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean.
12
(Per serving)
13
Calories: 115
14
Total fat: 1.5g
15
Saturated: 0.0g
16
Trans: 0.0g
17
Polyunsaturated: 0.5g
18
Monounsaturated: 1.0g
19
Cholesterol: 0mg
20
Sodium: 99mg
21
Carbohydrates: 23g
22
Fiber: 1g
23
Sugars: 8g
24
Protein: 3g
25
Calcium: 68mg
26
Potassium: 56mg
27
1 1/2 starch

331

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 10 ingredients. The key ingredients include: Cooking spray (if not using paper bake cups), 1 3/4 cups all-purpose flour, 1/3 cup sugar and 1 teaspoon sugar, divided use, 2 1/2 teaspoons baking powder, and more.

Yes, Blueberry Muffins 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 Muffins

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