Old-Fashoned Blueberry Muffins (Lower-Fat) Recipe

Name: Old-Fashoned Blueberry Muffins (Lower-Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; ½ cup skim milk (or 1%); ½ cup nonfat plain yogurt (or vanilla...sometimes I use blueberry if on hand); 3 tablespoons canola oil; ½ cup granulated sugar; 2 cups all-purpose flour, unsifted; 1 tablespoon baking powder; 1 teaspoon baking powder; ⅛ teaspoon baking soda; ½ teaspoon salt; 1 ½ cups blueberries (fresh or frozen, if frozen, don't thaw); granulated sugar, for sprinkling

Servings: persons

1 large egg
½ cup skim milk (or 1%)
½ cup nonfat plain yogurt (or vanilla...sometimes I use blueberry if on hand)
3 tablespoons canola oil
½ cup granulated sugar
2 cups all-purpose flour, unsifted
1 tablespoon baking powder
1 teaspoon baking powder
⅛ teaspoon baking soda
½ teaspoon salt
1 ½ cups blueberries (fresh or frozen, if frozen, don't thaw)
granulated sugar, for sprinkling

1
Position a rack in the centre of the oven and preheat it to 400F degrees.
2
Coat the muffin cups with regular or butter-flavoured cooking spray.
3
In a large bowl, whisk together the egg, milk, yogurt, oil and sugar.
4
Set a strainer over the bowl and add the flour, baking powder, baking soda, and salt.
5
Sift the dry ingredients onto the egg mixture, then stir just to blend.
6
Don't overbeat!
7
Stir in the berries.
8
Divide the batter among the prepared muffin cups.
9
Sprinkle a little sugar on top of each muffin.
10
Bake for 20 minutes, or until the tops of the muffins are well risen and golden brown, and a cake tester comes out clean.
11
Cool the muffins in the pan on a wire rack for about 5 minutes, then use a fork to gently pry them from the pan.
12
Serve warm.
13
Note: if using frozen berries, baking may take a little longer.
14
Variation: Orange-Blueberry Muffins - prepare recipe as directed but add 1 teaspoon orange extract and 1 teaspoon grated orange zest to the liquid ingredients; replace milk with orange juice if desired; topping: blend 2 tablespoons sugar with 1 teaspoon grated orange zest - sprinkle over before baking.
15
Variation: Cranberry-Nut Muffins - prepare recipe as directed, but replace blueberries with whole or coarsely chopped fresh or frozen (unthawed) cranberries; topping: 2 tablespoons chopped walnuts, 2 tablespoons sugar, and 1/4 teaspoon cinnamon - sprinkle over before baking.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large egg, ½ cup skim milk (or 1%), ½ cup nonfat plain yogurt (or vanilla...sometimes I use blueberry if on hand), 3 tablespoons canola oil, and more.

Yes, Old-Fashoned Blueberry Muffins (Lower-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.

That's it — enjoy your meal!

Old-Fashoned Blueberry Muffins (Lower-Fat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions