Fat Free, Sugar-Free Whole Wheat Blueberry Muffins – a delicious recipe with unsweetened blueberries, whole wheat flour, baking powder, Splenda granular, egg-whites, unsweetened applesauce. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 degrees.
2
Lightly spray muffin pan with non-stick spray or use muffin holders.
3
Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
4
In large bowl, sift flour. VERY IMPORTANT: REMOVE 2 TABLESPOONS OF THE FLOUR BEFORE DOING ANYTHING ELSE! After removing the 2 tablespoons of flour, add in the baking powder and the 3/8 cup Splenda. Mix together.
5
In another bowl, mix the liquid egg white, applesauce and milk.
6
Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers are not necessary). Gently fold in blueberries.
7
Using a spoon, fill muffin cups about 2/3 full. Use the last 1 1/8 tablespoon of Splenda to sprinkle on top of each muffin and bake for 15 minutes, or until tops are light brown.
8
After baking, allow muffins to cool before removing them from the pan. Please note: 1 serving = 1 muffin. Enjoy! For those on Weight Watchers, each muffin = 1 point!
284
kcal
Calories
4
g
Fat
55
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup unsweetened blueberries (fresh or frozen), 2 cups whole wheat flour (less 2 tablespoons, see step 4 below), 2 7/8 teaspoons baking powder, 3/8 cup Splenda granular, and more.
Yes, Fat Free, Sugar-Free Whole Wheat 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.
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