Blueberry Muffins II Recipe
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Blueberry Muffins II

By: JJOHN32 
"Low-cholesterol muffins."

This Kitchen Approved Recipe has an average star rating of 4.0 Rate/Review | Read Reviews (35)

What to Drink?
Hot Non-Alcoholic Coffee
Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 1 dozen
 

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup fresh blueberries
  • 1 egg white
  • 1 tablespoon vegetable oil
  • 1/2 cup skim milk
  • 2 tablespoons margarine, melted
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup white sugar

Directions

  1. Preheat oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease 12-cup muffin tin. Set aside.
  2. Mix 1/4 cup of the flour with the blueberries. Set aside. Beat egg white and 1 tablespoon oil lightly in bowl. Stir in milk and melted margarine or oil.
  3. In separate bowl, mix together flour, baking powder, salt, and sugar. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy. DO NOT OVERMIX. Fold in blueberries. Fill each tin two-thirds full with batter. Bake in preheated oven 20-25 minutes or until golden brown.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 127 | Total Fat: 3.1g | Cholesterol: < 1mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 1 stars. This recipe averages a 4.0 star rating.
Reviewed on Feb. 6, 2005 by MELANIE17R   view full review
I made this twice and wish I had just bought a box mix. Other recipes for muffins are so much...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Apr. 20, 2009 by lissy9876   view full review
I made some changes to this recipe and my muffins were absolutely delicious! I used 100%...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Jul. 2, 2008 by cindy   view full review
Quite good. I changed recipe by using one whole egg, added an extra 1/2c milk and brown sugar...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Feb. 20, 2009 by miss spice Supporting Member (Click to learn more about Supporting Membership)  view full review
These really are great muffins. I read all the other reviews and then made changes. I added a...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Jul. 30, 2003 by GreenCook   view full review
This is a good recipe for low fat muffins and it can be used with other berries. I prepared...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Jul. 13, 2003 by DBREWS1954   view full review
very good muffins,they have to taste good or iam not going to eat them,and these sure pass the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Jul. 26, 2007 by Chan   view full review
I was a little scared when I finished making the batter because it was a VERY dry batter. But...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Jul. 24, 2006 by love to cookie   view full review
really liked these muffins, they were light and tasty, but not too sweet grest for breakfast...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Jul. 30, 2003 by ALYSSAG   view full review
I added cranberries along with the blueberries to give it some extra kick. My familiy loves it!
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Mar. 28, 2003 by FORTEAU   view full review
Great for me because of the low cholesterol and fat!! KP

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