Blueberry Muffins II36 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“Low-cholesterol muffins.” - by JJOHN32
Original recipe yields 1 dozen
- Preheat oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease 12-cup muffin tin. Set aside.
- Mix 1/4 cup of the flour with the blueberries. Set aside. Beat egg white and 1 tablespoon oil lightly in bowl. Stir in milk and melted margarine or oil.
- In separate bowl, mix together flour, baking powder, salt, and sugar. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy. DO NOT OVERMIX. Fold in blueberries. Fill each tin two-thirds full with batter. Bake in preheated oven 20-25 minutes or until golden brown.
Amount Per Serving (12 total)
- 127 cal
- 3.1 g
- 22.8 g
Based on a 2,000 calorie diet
Reviews (36)Rate This Recipe
"I made this twice and wish I had just bought a box mix. Other recipes for muffins are so much better than this one. They were dry and not very sweet. I recomend trying any other recipe for muffins bef..." See moreore this one."
"I made some changes to this recipe and my muffins were absolutely delicious! I used 100% whole wheat flour (I NEVER do half white, half wheat; I prefer all whole wheat flour) 1 whole egg instead of e..." See moregg whites, Applesauce instead of oil, 1 tablespoon fat free french vanilla yogurt, and 2% milk instead of skim. I used frozen wild blueberries, but I'm not sure that made much of a difference. At the end, before I baked them, I threw in some ground flaxseed meal. They are very moist and they taste delish! "
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