Low-Fat Whole Wheat Blueberry Muffins

Total Time
40mins
Prep 20 mins
Cook 20 mins

This is an easy and healthy recipe from the American Institute for Cancer Research. If you don't have buttermilk, you can replace it with one cup of nonfat yogurt or make your own buttermilk by mixing one cup of nonfat milk with one tablespoon of lemon juice or vinegar. Hint: Tossing unthawed frozen blueberries with two tablespoons of flour before adding them to the batter helps to keep them from turning the batter purple while the muffins bake.

Ingredients Nutrition

Directions

  1. Preheat the oven to 400ºF. Lightly spray a muffin tin with cooking spray.
  2. In a large bowl, combine the flours, brown sugar, baking powder, cinnamon, allspice and salt. In another bowl, whisk together the buttermilk, oil, applesauce and egg. Pour the buttermilk mixture into the dry mixture, stirring until it is just combined (do not over mix). Lightly stir in the blueberries.
  3. Spoon the batter evenly into the prepared muffin cups. Bake until the tops are golden, 20 to 25 minutes. Transfer the pan to a wire rack to cool slightly. Then transfer the muffins to cooling rack. Serve warm.

Reviews

(2)
Most Helpful

This is a good and healthy way to use blueberries. I think the taste was o.k. but, nothing to rave about.

llangrove September 12, 2009

Delicious flavor but a little heavier than I prefer my muffins to be. I loved the idea of tossing the frozen berries with flour, it also prevented the berries from sinking in the batter. Thanks for posting

QueenBee49444 June 29, 2008

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