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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!
It is great that these are not too sweet.
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!
Great recipe. Used real sugar and one egg.
Tried this tonight due to a low fat post gallbladder surgery because I was dieting to have a muffin and it def satisfied my craving, they were surprisingly very good that even my family loved them (not knowing about the fat free part until I told them) only thing is I used regular sugar instead of substitute because I didn't have anything else. I used a non greased cupcake pan and they came out pretty easy.
I made this muffins this morning. I had to add a bit more milk as the batter was very thick. (May be due to the fact I didn't have applesauce-I cooked down a couple pears and used pearsauce) I will try the recipe again with applesauce just to see the difference. But taste great. 18 calories for a muffin is not too shabby. YUM! Guilt free blueberry muffins.
These were great! Thanks for the recipe!
Very tasty....not very sweet tasting. Used marion berries. I will make these again. I may use regular sugar the next time.
Can't believe they taste so darn good.
I thought these were fabulous! I used thawed blueberries, 2% milk, sweetened applesauce and a full rounded 1/3 c of Splenda. I'll make these again when I have unsweetened applesauce but I'll probably use 1/2 c Splenda instead. I got 12 medium muffins but mine did not turn the pretty golden color in the picture. UPDATE: I stored these in the fridge in a zip-lock bag & I can't stop eating them! I can't wait to share this recipe!