Blueberry Muffins

"A healthy yet tasty blueberry muffin with no added fat. From "Everyday Cooking with Dr. Dean Ornish"."
 
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Ready In:
30mins
Ingredients:
14
Yields:
12 muffins
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ingredients

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directions

  • Preheat oven to 375 degrees F.
  • Spray muffin pan with nonstick spray.
  • In a medium bowl, combine whole wheat flour, white flour, sugar, baking powder, salt, nutmeg, cinnamon.
  • Stir.
  • In a small bowl, combine egg substitute or egg whites, milk, applesauce, vanilla.
  • Whisk until smooth.
  • Add to dry ingredients.
  • Stir with a fork just until batter is blended; do not overmix.
  • Gently stir in blueberries.
  • Spoon batter into muffin cups.
  • Mix 1 T sugar and 1/2 tsp cinnamon.
  • Sprinkle cinnamon-sugar mixture over each muffin.
  • Bake until muffins spring back when touched lightly and tops are golden, about 15 minutes.
  • Cool in pan 5 minutes, then remove and serve warm.

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Reviews

  1. The fact that the muffins were not to sweet was nice but the texture was not great. I found the muffins turned out too moist to the point they were kinda gummy. They tasted better the next day when I had left them out uncovered in an attempt to dry them out. I used fresh blueberries in this recipe so I don't know if that made the difference. I might make these again if I can figure out a way to firm up the texture.
     
  2. Okay, I'll admit I was a bit skeptical looking at the ingredients (like hardly any sugar). For low fat muffins, though, these are really good! They have good flavor, and the sugar/cinnamon topping on top adds sweetness. My picky kids liked them and didn't "comment" like they do with a lot of low fat items.
     
  3. These are just "ok". I recently tweaked a Betty Crocker recipe to be healthier, and I think I'll go with that from now on. They definitely turned out heavy (or gummy, as the other reviewers have said). I didn't use the nutmeg, and I divided it between a mini-muffin tin and a regular sized tin. The mini muffins cooked in 15 minutes, and the regular sized muffins required an extra 3 minutes. If I do make it again, I will probably try cooking at a higher temperature.
     
  4. Made these to have on hand as a low-fat, low-cal breakfast option, and I love how filling the little things can be! I understand what other reviewers mean by "gummy", but I think it's nice that they stay moist for so long. The reason why I give it 4 stars is I found the cinnamon on top overwhelming, and would probably use just sugar next time. Other than that, these are great!
     
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Tweaks

  1. Eliminated nutmeg, replaced egg with soaked flax seed.
     

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