Low Fat Blueberry Muffins Recipe

Name: Low Fat Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 3 teaspoons baking powder; 4 packages Equal sugar substitute; 1 teaspoon salt; 1 dash nutmeg; 1 egg; ¾ cup milk; 2 tablespoons oil; ½ cup applesauce; 1 ½ cups frozen blueberries

Servings: persons

1
Preheat oven 400' degrees F.
2
Grease (or spray) 12 cup muffin tin.
3
(Paper liners tend to stick).
4
Combine dry ingredients in bowl.
5
Beat together the milk, oil, and applesauce.
6
Pour into the dry ingredients all at once and stir just until the flour is moistened (batter will be lumpy).
7
Fold in blueberries.
8
Fill greased muffin cups 3/4 full.
9
Bake at 400 degrees approximately 20 minutes or until golden brown.
10
Remove from the pan immediately.

1173

kcal

Calories

Fat

262

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: 2 cups flour, 3 teaspoons baking powder, 4 packages Equal sugar substitute, 1 teaspoon salt, 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.

Low Fat Blueberry Muffins

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