This time-honored recipe is a favorite during the Chinese New Year but may be eaten any time of the year. This is how I’ve changed my grandmother’s recipe. This meal is tasty to the extreme! Immediately serve either plain or with hoisin sauce, oyster sauce, soy sauce, or chili sauce.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 16 |
| Yield: | 16 muffins |
Ingredients
- cooking spray
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ cup white sugar
- ⅓ cup applesauce
- ⅓ cup skim milk
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray.
- Sift flour, baking powder, and cinnamon together in a bowl. Mix sugar, applesauce, milk, egg, and vanilla extract together in a separate bowl. Stir flour mixture into wet ingredients until just combined. Fold in blueberries. Fill muffin cups 2/3 full with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 minutes.
Nutrition Facts
| Calories | 99 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 0 g |
| Sodium | 68 mg |
| Sugars | 12 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Great simple low fat !
Tasty muffins! I substituted the white sugar with monk fruit sugar alternative and it lowers the calories even more. Thanks for the recipe!
They were great! I made them for my dad because he is on a diet and he loved them! Super moist without all the butter and oil!!!
I didn’t overmix, but they are a little gummy and chewy.
Love it. Was looking for something low fat that I don’t hate. Batter ends up quite thick. Don’t skimp on the 2 cups of berries (I used saskatoons since that’s what I had.) I split it between the 12 cups of my pan and baked. Turned out fabulous. Thanks!
The taste of them was not too sweet and it was full of blueberries. However, next time I do this, I will put them in the oven for less time (they got a little burnt when I left them in there for 20 minutes). I also had to add a little bit more milk to thin out the batter so it could pour easier.
Made these this morning. They tasted good but they didn’t rise and way too many blueberries! Probably won’t use this recipe again.
LOVE THESE MUFFINS!!! Very tasty and easy to make. Do you think I could substitute blackberries without modifying the recipe?
Turned out really well! My muffins did stick to my wrappers but still tasted great, I also cooked them for less time than recommended probably closer to 18 minutes.
I was surprised when they were so good after I forgot to add milk! I did add the alternative to make 12, which cut the amount of the ingredients. I did add self rising flour and a half teaspoon of olive oil, but they’ll be my new favorite, not too sweet, which means you can taste the blueberries!
Yummmmmmm. Seriously good. I did add a pinch of salt cuz the batter tasted like it needed it. New fav
Yummy only 3 points on WW
This was a total failure and a complete waste of ingredients. The “muffins” did not rise which I think is because there was no salt in the recipe. Absolutely awful. Should receive a: “no star” rating.
This was a total failure and a complete waste of ingredients. The “muffins” did not rise which I think is because there was no salt in the recipe. Absolutely awful. Should receive a :no star” rating.
I think this should have been called a biscuit or something instead of a muffin. I’m a single guy trying to lose weight and cure a sweet tooth at the same time. Baking is pretty new to me, so I thought these would come out like you would expect a muffin to come out. They didn’t. That being said they are kind of tasty in their own way, but I wanted muffins!
For a low calorie snack, these are ok, but they don’t taste that great.
I used frozen blueberries because that what I had. I also used coconut milk instead of skim. Used slightly less than 3/4 cup sugar and I think I could have used even less. I’m not a big sweets person. Tasted great though! Love that there’s so many blueberries! I’ll make em again!
YUMMY!!!!!!!!!!!!!!!
These muffins are delicious and I am so happy to have a sweet treat that doesn’t wreck my calorie count for the day! I added 1/3 cup fat free plain Greek yogurt for moisture, and used unsweetened applesauce and increased it to 1/2 cup. Also, I used whole wheat flour. I used 1/2 cup Truvia brown sugar blend and 1/4 cup organic cane sugar instead of the 3/4 cup white sugar. I added 1/3 cup light vanilla soy milk. They turned out just a little too sweet, so next time, I would only use 1/4 cup Truvia brown sugar blend. They were nice and moist and only 87 calories per muffin if you make 16 from the batter. Last, I only baked for 16 minutes and that was perfect.
Yes to changes. Used stevia 1/2 gluten free flour and 1/2 almond meal, used 2 cups blueberries first time and 1 cup second batch. I live in NC and 1 cup of our large berries is better. Also used applesauce in place of eggs since I cannot eat eggs. After all of these changes they were very good. Will definitely fix again.
I would definitely make these again. I doubled the recipe and added a few recommendations from the other reviews. I used 4 cups of berries, almond milk (adding a little extra), added a little extra applesauce, and used half regular flour/half whole wheat, half sugar/half brown sugar. I added the zest of a lemon, a teaspoon of lemon extract, added an extra teaspoon of cinnamon, and baked at 375 for 15 minutes. My family loved them.