Low Fat - Whole Wheat Blueberry Muffins

Name: Low Fat - Whole Wheat Blueberry Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12 Muffins, 12 serving(s)
Ingredients: 2 cups whole wheat flour; 1/3 cup sugar (1/2 sugar & 1/2 splenda); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2 teaspoons vanilla extract; 1 teaspoon cinnamon; 1/4 teaspoon salt (I use Himalayan salt, but you can use the regular); 1 cup milk (1% or non-fat milk); 2 tablespoons canola oil; 1 large egg, lightly beaten; 1 1/4 cups blueberries

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Recipe by Chef #981418 jaye

Low fat & heart healthy ... that says it all! You won't be disappointed.

READY IN: 28mins

SERVES: 12

YIELD: 12 Muffins

UNITS: US

INGREDIENTS

Nutrition

2

cups whole wheat flour
¹⁄₃

cup sugar (1/2 sugar & 1/2 splenda)
1

teaspoon baking powder
¹⁄₂

teaspoon baking soda
2

teaspoons vanilla extract
1

teaspoon cinnamon
¹⁄₄

teaspoon salt (I use Himalayan salt, but you can use the regular)
1

cup milk (1% or non-fat milk)
2

tablespoons canola oil
1

large egg, lightly beaten
1 ¹⁄₄

cups blueberries

DIRECTIONS

Preheat oven to 400 degrees.
Coat a non-stick 12-cup muffin pan with cooking spray or line with paper cups.
In a large bowl, stir flour, sugar, baking powder, baking soda, cinnamon, and salt together.
In a small bowl, combine milk, canola oil, vanilla and egg.
Make a well in the center of the dry ingredients and add milk, oil, vanilla 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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