Low Fat Blueberry Muffins – a delicious recipe with flour, baking powder, salt, light margarine, splenda, honey. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place oven rack in top 1/3 of oven.
2
Pre-heat to 400.
3
Line 12 muffin cups with liners and lightly spray liners with nonstick spray.
4
Sift together flour, baking powder and salt.
5
Set aside.
6
Beat margarine at medium speed with mixer until creamy.
7
Gradually add Splenda and honey, beating until light and fluffy.
8
Add eggs one at a time, beating until blended after each addition.
9
Stir in vanilla.
10
Alternately add flour mixture and milk beginning and ending with flour.
11
Beat at low speed until blended after each addition.
12
Fold in blueberries.
13
Spoon batter evenly into paper-lined muffin cups.
14
Bake 20-22 minutes or until golden brown.
15
Remove from pan immediately and cool on wire rack.
381
kcal
Calories
7
g
Fat
66
g
Carbs
14
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 10 ingredients. The key ingredients include: 2 cups flour, 2 teaspoons baking powder, ¾ teaspoon salt, ½ cup light margarine, soft, and more.
Yes, Low Fat 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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