This delicious and simple recipe for low-cholesterol muffins.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- vegetable oil cooking spray
- 1 ½ cups all-purpose flour, divided
- 1 cup fresh blueberries
- 1 egg white
- 1 tablespoon vegetable oil
- ½ cup skim milk
- 2 tablespoons margarine, melted
- ½ cup white sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease a 12-cup muffin tin. Set aside.
- Mix 1/4 cup flour with blueberries and set aside.
- Beat egg white and vegetable oil lightly in a bowl. Stir in milk and melted margarine.
- Mix together remaining 1 1/4 cups flour, sugar, baking powder, and salt in a separate bowl. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy but do not overmix. Fold in blueberries.
- Fill each muffin tin 2/3 full with batter. Bake in the preheated oven until golden brown, 20 to 25 minutes.
Nutrition Facts
| Calories | 127 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 0 g |
| Sodium | 160 mg |
| Sugars | 10 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
These turned out pretty good. A little dry but will definitely make these again.
They tasted great, but I think it needs something else. Instead of sugar, I added granulated stevia. It is a little sweeter but is way healthier and contains no sugar. You can also use brown sugar to make it better. Have a great day!
This was a great recipe. Very easy! We did however cut the sugar down to a cup And add some more berries 🙂
Delicious! I made the recipe exactly as written. While I yielded only eight muffins, I love that these muffins are more blueberry than batter. Not too sweet. Just right!
These were really delicious! Easy and so healthy! Will definitely keep this as a favorite!
It’s a good base recipe. I read the reviews first and here’s what I did. I added one whole farm fresh egg, 1 cup milk, 3 tbsp melted margarine, 1 tbsp baking powder, 1/2 cup raw sugar, 1 1/2 cups frozen blueberries, and 1 tsp pure vanilla extract. I also sprinkled the tops of the muffins with 1/2 a tsp of raw sugar before putting them in the oven.
MMMMMM! delicous! Quick and easy treat to make!!!
This a good recipe! Although ,I would recommand using 1 regular egg than using egg whites to the mixture.
These muffins were great, and bursting with blueberries in every bite. I like that they don’t contain a lot of oil and butter, like other recipes. They baked up nicely and the whole family really liked these!
Suggestion: I added 1 tsp of cinnamon and used whole milk instead of skim. It turned out really really good and of course fresh blueberries!
Tasted great. Added one egg instead of egg white because I’m too lazy. They tasted great as is. I used frozen blueberries. Does that count as fresh?
These muffins are healthy and you can tell by their bland taste. I like my muffins a bit sweeter and with more depth.
Muffins were FANTASTIC! I did make a minor change, though. I added an extra 2 tablespoons of white sugar and also 1/4 cup of unsweetened apple sauce. The muffins are moist and yummy. I will definitely make these again! :0)
This is a good recipe, especially for being low calorie! I made a few changes that I really liked: half whole wheat flour and half white flour, half brown sugar and half white sugar, add 1 teaspoon vanilla to egg white mixture. Very yummy!
Great recipe for those who are watching their weight or watching their blood sugar levels! I thought these were actually the best lo-cal blueberry muffins I’ve had!
I used whole wheat flour and used frozen blueberries and added a mashed banana. They were very good.
I made some changes to this recipe and my muffins were absolutely delicious! I used 100% whole wheat flour (I NEVER do half white, half wheat; I prefer all whole wheat flour) 1 whole egg instead of egg whites, Applesauce instead of oil, 1 tablespoon fat free french vanilla yogurt, and 2% milk instead of skim. I used frozen wild blueberries, but I’m not sure that made much of a difference. At the end, before I baked them, I threw in some ground flaxseed meal. They are very moist and they taste delish!
These really are great muffins. I read all the other reviews and then made changes. I added a whole egg and 1/2c of vanilla yogurt. They turned out really moist and are perfect for breakfast.
Delicious. This recipe made 26 mini muffins…more blueberries than batter for each mouthful! I gave 4 stars because they could have been a touch sweeter, but that’s easily fixed for next time.
This is an excellent recipe, however next time I will add a little more skim milk. They were a little dry for my taste but still very, very good.
i used half whole wheat flour, one whole egg, half splenda, half sugar