Recipe by VickiVSN
These blueberry muffins came from Cooking Light, February 2006, but I made a couple of variations to lighten the sugar and fat load even more. Taste great!
Top Review by Mckick19
Just made these. Didn't have buttermilk so I used fat free half and half, fat free greek yogurt and a dash more of lemon juice. Didn't have prune puree either so I just threw in a little more yogurt. I took them out of the oven and my husband inhaled two and I KNOW he wants to go back for a third. We are both on weight watchers and these are 3 pts apiece. Absolutely delicious and so healthy! Thanks so much for this recipe, I will be making them again and again, next time I'll do apples or blackberries and use the prune puree or applesauce.
- 395.10 ml oatmeal
- 158.51 ml flour
- 118.29 ml whole wheat flour
- 59.14 ml dark brown sugar, packed
- 118.29 ml Splenda granular
- 9.85 ml ground cinnamon
- 4.92 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 354.88 ml low-fat buttermilk
- 59.14 ml prune baby food (or prune puree or other fat replacement product)
- 9.85 ml grated lemon zest
- 118.29 ml egg substitute
- 473.18 ml frozen blueberries
- 29.58 ml flour
Directions See How It's Made
- Preheat oven to 400°F.
- Put oatmeal into a food processor to process until resembles course meal.
- Mix all dry ingredients together well with wire whisk.
- Make a well in center of dry ingredients.
- In a separate bowl mix well buttermilk, prune baby food, lemon zest, and egg substitute.
- Stir wet ingredients into dry ingredients stirring slowly until just combined.
- Mix blueberries and 2 tbs flour together to coat blueberries.
- Carefully fold blueberries into batter.
- Spoon batter into a prepared muffin tin (cooking spray or muffin paper).
- Bake at 400°F for 20 minutes or until cooked.
- Let cool on wire rack.