Name: Low Fat - Whole Wheat Blueberry Muffins
Yield: 4 servings
Ingredients: 2 cups whole wheat flour; 1/3 cup sugar (1/2 sugar & 1/2 splenda); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2 teaspoons vanilla extract; 1 teaspoon cinnamon; 1/4 teaspoon salt (I use Himalayan salt, but you can use the regular); 1 cup milk (1% or non-fat milk); 2 tablespoons canola oil; 1 large egg, lightly beaten; 1 1/4 cups blueberries

Servings: 4 persons

2 cups whole wheat flour
1/3 cup sugar (1/2 sugar & 1/2 splenda)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 teaspoon salt (I use Himalayan salt, but you can use the regular)
1 cup milk (1% or non-fat milk)
2 tablespoons canola oil
1 large egg, lightly beaten
1 1/4 cups blueberries

1
Preheat oven to 400 degrees.
2
Coat a non-stick 12-cup muffin pan with cooking spray or line with paper cups.
3
In a large bowl, stir flour, sugar, baking powder, baking soda, cinnamon, and salt together.
4
In a small bowl, combine milk, canola oil, vanilla and egg.
5
Make a well in the center of the dry ingredients and add milk, oil, vanilla and egg mixture.
6
Stir until just moist. Fold in blueberries.
7
Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
8
Cool on wire rack.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Low Fat - Whole Wheat Blueberry Muffins

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