Fat Free, Sugar-Free Whole Wheat Blueberry Muffins

Recipe by Jen O.
READY IN: 30mins
YIELD: 9 muffins




  • Preheat oven to 400 degrees.
  • Lightly spray muffin pan with non-stick spray or use muffin holders.
  • Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
  • In large bowl, sift flour. VERY IMPORTANT: REMOVE 2 TABLESPOONS OF THE FLOUR BEFORE DOING ANYTHING ELSE! After removing the 2 tablespoons of flour, add in the baking powder and the 3/8 cup Splenda. Mix together.
  • In another bowl, mix the liquid egg white, applesauce and milk.
  • Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers are not necessary). Gently fold in blueberries.
  • Using a spoon, fill muffin cups about 2/3 full. Use the last 1 1/8 tablespoon of Splenda to sprinkle on top of each muffin and bake for 15 minutes, or until tops are light brown.
  • After baking, allow muffins to cool before removing them from the pan. Please note: 1 serving = 1 muffin. Enjoy! For those on Weight Watchers, each muffin = 1 point!