Low Cal Blueberry Applesauce Muffins

Total Time
35mins
Prep 10 mins
Cook 25 mins

Yummy, moist, low calories. From The Volumetrics Cookbook for Jenny Craig, by Barbara Rolls, Ph.D. Note: Use fresh blueberries; frozen makes batter too watery.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Lightly coat a 16-cup muffin pan with cooking spray.
  3. Mix together 1 1/2 cups all-purpose flour, sugar, whole-wheat flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl. Make a well in the center of the mixture.
  4. Whisk together the buttermilk, applesauce, egg, oil, and vanilla extract in a small bowl.
  5. Toss the blueberries in 1/4 cup all-purpose flour to lightly coat the berries.
  6. Pour the buttermilk mixture into the flour mixture and stir until the batter is just moistened. Fold in the blueberries.
  7. Divide the mixture evenly among the muffin cups. Bake the muffins for 20 minutes. Cool the muffins in the pan on a rack for 5 minutes. Remove the muffins and serve warm or at room temperature.
Most Helpful

Delicious! I used organic cinnamon applesauce and added a pinch of cardamom. Super moist and very tasty!

5 5

so yummy - mine made 20 muffins, next time i'm going to try with honey instead of brown sugar since that's my preferred sweetener. But, a fun way to use up the in-season blueberries :-)

5 5

Marvelous muffins. I made a half recipe for 6 muffins using 2 tablespoons on Splenda Brown Blend and 2 Tbsp egg white and frozen berries . It produced 7 lovely standard sized muffins that are moist and yummy. This recipe is a keeper. Made for PAC, Fall '09.