Moist Blueberry Coffee Cake Muffins (Low Fat) Recipe

Name: Moist Blueberry Coffee Cake Muffins (Low Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons canola oil or light olive oil, at room temperature; 3 tablespoons applesauce unsweetened; 3 tablespoons butter, unsalted melted; 1 1/4 cups sugar; 4 large eggs at room temperature; 2 teaspoons vanilla extract; 8 ounces sour cream low fat, 1 cup; 1/4 cup milk; 2 cups whole wheat flour; 1/2 cup flour, all-purpose; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 pint blueberries fresh or frozen

Servings: persons

6 tablespoons canola oil or light olive oil, at room temperature
3 tablespoons applesauce unsweetened
3 tablespoons butter, unsalted melted
1 1/4 cups sugar
4 large eggs at room temperature
2 teaspoons vanilla extract
8 ounces sour cream low fat, 1 cup
1/4 cup milk
2 cups whole wheat flour
1/2 cup flour, all-purpose
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 pint blueberries fresh or frozen

1
Preheat the oven to 350F (180C).
2
Coat muffin pans with cooking spray, or greased with butter, or line with muffin papper.
3
In a large bowl, whisk together canola oil, applesauce, butter and sugar until well blended, about 3 minutes.
4
Whisk in the eggs 1 at a time, then whisk in the vanilla, sour cream, and milk until well combined.
5
In another large bowl, sift together the flour, baking powder, baking soda, and salt.
6
Add the flour mixture to the batter and mix with a wooden spoon until just incorporated and moistened.
7
Gently fold in the blueberries and be sure the batter is completely mixed without any dry spot left.
8
Divide the batter amont the prepared muffin pans, filling each cup just over the top, and bake for about 30 minutes, until the muffins are lightly browned on top and a wooden stick inserted in the center comes out clean.
9
Cool in the pans on a wire rack for 10 minutes.
10
Transfer muffins onto the wire rack, serve warm or at room temperature.
11
The muffins can be kept in an air-tight container or zip-lock bag in the refrigerator for a few days or in the freezer for up to 1 month.

1066

kcal

Calories

Fat

128

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 14 ingredients. The key ingredients include: 6 tablespoons canola oil or light olive oil, at room temperature, 3 tablespoons applesauce unsweetened, 3 tablespoons butter, unsalted melted, 1 1/4 cups sugar, and more.

Yes, Moist Blueberry Coffee Cake Muffins (Low Fat) 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.

Moist Blueberry Coffee Cake Muffins (Low Fat)

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