Blueberry Muffins
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
12 muffins
ingredients
- 1 cup whole wheat flour
- 1 cup white flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon cinnamon
- 1⁄4 cup liquid egg substitute (e.g. EggBeaters) or 2 egg whites
- 1 cup skim milk
- 1⁄4 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 cup frozen blueberries
-
for topping
- 1 tablespoon sugar
- 1⁄2 teaspoon cinnamon
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
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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.
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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.
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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.
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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!