Fat Free, Sugar-Free Whole Wheat Blueberry Muffins

READY IN: 30mins
Recipe by Jen O.

This is the same type of blueberry muffin that I have posted already, only I substituted the all-purpose flour for whole wheat flour. They are hearty, healthy, maybe a little heavy, but very tasty! Enjoy! ** I know some of the amounts may look difficult, but that's what RecipeZaar adjusted them to when I put in the number of servings.

Top Review by FightingwithFood

The measurements are definitely confusing! I found them to be far too heavy for a traditional muffin and a bit tasteless - except when I bit into a blueberry.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Lightly spray muffin pan with non-stick spray or use muffin holders.
  3. Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
  4. In large bowl, sift flour. VERY IMPORTANT: REMOVE 2 TABLESPOONS OF THE FLOUR BEFORE DOING ANYTHING ELSE! After removing the 2 tablespoons of flour, add in the baking powder and the 3/8 cup Splenda. Mix together.
  5. In another bowl, mix the liquid egg white, applesauce and milk.
  6. Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers are not necessary). Gently fold in blueberries.
  7. Using a spoon, fill muffin cups about 2/3 full. Use the last 1 1/8 tablespoon of Splenda to sprinkle on top of each muffin and bake for 15 minutes, or until tops are light brown.
  8. After baking, allow muffins to cool before removing them from the pan. Please note: 1 serving = 1 muffin. Enjoy! For those on Weight Watchers, each muffin = 1 point!

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