Low Fat Blueberry Muffins

READY IN: 30mins
Recipe by KLV

I just made this recipe with some frozen blueberries and we all really liked it - even my boys who don't like blueberries. It comes from a church cookbook but I have changed it to suit my tastes. You could really substitute any fruit you wanted - it's a very versatile recipe.

Top Review by Liz R.

I found that the blueberries a rose to the top and did not stay well mixed in the batter. Batter is too thin. Also I have had to add additional 20 minutes for these to cook. But they still tasted good.

Ingredients Nutrition

Directions

  1. Combine all the ingredients, except the blueberries.
  2. Gently fold in the blueberries.
  3. If using frozen berries, don't thaw- the juices won't mix through the batter as much.
  4. If desired, sprinkle some cinnamon and sugar on top for a little extra sweetness.
  5. Put in muffin tins.
  6. Bake at 350 for 20 minutes.

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