Low-Fat Blueberry Cinnamon Muffins Recipe

Name: Low-Fat Blueberry Cinnamon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; ½ cup sugar; ½ cup applesauce; ¼ cup unsweetened almond milk; 1 teaspoon vanilla; 2 cups flour; ½ teaspoon salt; ½ teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon cinnamon; ¾ cup blueberries (fresh or frozen)

Servings: persons

1 large egg
½ cup sugar
½ cup applesauce
¼ cup unsweetened almond milk
1 teaspoon vanilla
2 cups flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
¾ cup blueberries (fresh or frozen)

1
Pre-heat oven to 375 degrees.
2
Spray 12 cup muffin tin with non-stick spray, set aside.
3
Beat egg and sugar until pale and fluffy.
4
Add applesauce, almond milk (or regular milk), and vanilla, mix well.
5
Stir in dry ingredients, flour, salt, baking soda and powder, and cinnamon, until just combined.
6
Be careful not to overmix batter.
7
Gently stir in fresh or frozen blueberries.
8
Spoon into prepared muffin tin, bake for 15-20 minutes or until golden brown and toothpick inserted in muffin comes out with very few crumbs attached.

477

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 large egg, ½ cup sugar, ½ cup applesauce, ¼ cup unsweetened almond milk, and more.

Yes, Low-Fat Blueberry Cinnamon 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.

Low-Fat Blueberry Cinnamon Muffins

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