Low-Fat Whole Wheat Blueberry Muffins Recipe

Name: Low-Fat Whole Wheat Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; ¾ cup all-purpose flour; ½ cup firmly packed brown sugar; 1 tablespoon baking powder; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; ½ teaspoon ground allspice; ½ teaspoon salt; 1 cup fat-free buttermilk; 2 tablespoons canola oil; 2 tablespoons unsweetened applesauce; 1 egg, lightly beaten; 1 cup fresh blueberries or 1 cup frozen blueberries

Servings: persons

1 cup whole wheat flour
¾ cup all-purpose flour
½ cup firmly packed brown sugar
1 tablespoon baking powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon salt
1 cup fat-free buttermilk
2 tablespoons canola oil
2 tablespoons unsweetened applesauce
1 egg, lightly beaten
1 cup fresh blueberries or 1 cup frozen blueberries

1
Preheat the oven to 400 degrees F. Lightly spray a muffin tin with cooking spray.
2
In a large bowl, combine the flours, brown sugar, baking powder, cinnamon, allspice and salt.
3
In another bowl, whisk together the buttermilk, oil, applesauce and egg.
4
Pour the buttermilk mixture into the dry mixture, stirring until it is just combined (do not over mix).
5
Lightly stir in the blueberries.
6
Spoon the batter evenly into the prepared muffin cups.
7
Bake until the tops are golden, 20 to 25 minutes.
8
Transfer the pan to a wire rack to cool slightly.
9
Then transfer the muffins to cooling rack.
10
Serve warm.

830

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 13 ingredients. The key ingredients include: 1 cup whole wheat flour, ¾ cup all-purpose flour, ½ cup firmly packed brown sugar, 1 tablespoon baking powder, and more.

Yes, Low-Fat 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.

Low-Fat Whole Wheat Blueberry Muffins

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