Low Fat Blueberry Muffins
- Reviews 5
Ready In: 30 mins
Serves: 12
Yields: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1⁄3 cup sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup nonfat milk (you can also use low fat buttermilk) or 1 cup soymilk (you can also use low fat buttermilk)
- 2 tablespoons canola oil
- 1 large eggs, lightly beaten or 1⁄4 cup Egg Beaters egg substitute
- 1 cup blueberries
Directions
- Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
- In a large bowl, stir flour, sugar, baking powder, baking soda and salt together.
- In a small bowl, combine milk, canola oil and egg.
- Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries.
- Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
- Cool on wire rack.
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