17 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

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!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Linda's Kitch January 02, 2011

It is great that these are not too sweet.

1 person found this helpful. Was it helpful to you? [Yes] [No]
timhammond May 08, 2010

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!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Torachef 1997 April 09, 2010

Great recipe. Used real sugar and one egg.

0 people found this helpful. Was it helpful to you? [Yes] [No]
jane49423 July 20, 2014

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Amy Z. October 21, 2013

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Kitchen Passion July 15, 2011

These were great! Thanks for the recipe!

0 people found this helpful. Was it helpful to you? [Yes] [No]
rdutton January 10, 2011

Very tasty....not very sweet tasting. Used marion berries. I will make these again. I may use regular sugar the next time.

0 people found this helpful. Was it helpful to you? [Yes] [No]
55tbird April 12, 2010

Can't believe they taste so darn good.

0 people found this helpful. Was it helpful to you? [Yes] [No]
quitoslady #2 April 01, 2010

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
iluvsweets March 21, 2010
Fat-Free, Sugar-Free & Cholesterol-Free Blueberry Muffins!