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    You are in: Home / Recipes / Fat-Free, Sugar-Free & Cholesterol-Free Blueberry Muffins! Recipe
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    Fat-Free, Sugar-Free & Cholesterol-Free Blueberry Muffins!

    Fat-Free, Sugar-Free & Cholesterol-Free Blueberry Muffins!. Photo by luvcook'n

    1/1 Photo of Fat-Free, Sugar-Free & Cholesterol-Free Blueberry Muffins!

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    10 mins

    17 mins

    Jen O.'s Note:

    Here's another bread recipe I've played around with while I was dieting. These make great snacks and the kids love 'em, too! Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Lightly spray muffin tin with non-stick spray (I've found that paper muffin holders do not peel away from these muffins easily).
    3. 3
      Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
    4. 4
      In large bowl, sift flour. Add baking powder and the 1/3 cup Splenda. Mix together.
    5. 5
      In another bowl, mix the Egg Beater egg substitute, apple sauce and milk.
    6. 6
      Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers aren't really necessary). Gently fold in the blueberries.
    7. 7
      Pour batter into the prepared muffin tin, filling each cup about 2/3 full. Use the last tablespoon of Splenda to sprinkle on top of each muffin (this adds zero calories and has zero fat) and bake for 17 minutes, or until tops are light brown.
    8. 8
      After baking, allow muffins to cool before removing them from the tin. Please note: 1 serving = 1 muffin. Enjoy!

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on January 02, 2011

      55

      We thoroughly enjoyed these...a great fat-free muffin! I made very minor changes to the recipe, I used: 1/3 cup granulated sugar instead of the sugar substitute, 2 egg whites from large-sized eggs (the egg whites equaled approximately 1/4 cup), and frozen blueberries (thawed). WARNING: The muffin mixture turns out to be extremely doughy. I used a nonstick muffin tin and was able to turn out 11 medium-sized muffins. These muffins freeze beautifully. Thanks Jen!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 08, 2010

      55

      It is great that these are not too sweet.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 09, 2010

      55

      Wondefully simple, moist and delicious. You won't miss the sugar or fat! I got 10 muffins from this recipe. Seemed like more a dough than a batter but worked fine nad baked up perfectly well. Thanks for the recipe Jen!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

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    Nutritional Facts for Fat-Free, Sugar-Free & Cholesterol-Free Blueberry Muffins!

    Serving Size: 1 (71 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 118.5
     
    Calories from Fat 3
    11%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.3 mg
    0%
    Sodium 120.7 mg
    5%
    Total Carbohydrate 25.1 g
    8%
    Dietary Fiber 1.3 g
    5%
    Sugars 3.2 g
    12%
    Protein 3.4 g
    6%

    The following items or measurements are not included:

    Splenda granular

    Egg Beaters egg substitute

    Splenda granular

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