Blueberry Muffins II Recipe -
Blueberry Muffins II Recipe
  • READY IN 30 mins

Blueberry Muffins II

Recipe by  

"Low-cholesterol muffins."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 20, 2009

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!

Most Helpful Critical Review
Feb 06, 2005

I made this twice and wish I had just bought a box mix. Other recipes for muffins are so much better than this one. They were dry and not very sweet. I recomend trying any other recipe for muffins before this one.

Jul 02, 2008

Quite good. I changed recipe by using one whole egg, added an extra 1/2c milk and brown sugar instead of white. I made the first batch by the original recipe and found them a little dry. By adding the extra milk it fluffed them up perfectly.

Feb 20, 2009

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.

Jul 30, 2003

This is a good recipe for low fat muffins and it can be used with other berries. I prepared them with half white flour/half whole wheat flour and it turned out nice.

Jul 26, 2007

I was a little scared when I finished making the batter because it was a VERY dry batter. But don't worry, they turn out great. They were fluffy and a little bit like cake, but had this great crunchy outside. They were really tasty.

Jul 24, 2006

really liked these muffins, they were light and tasty, but not too sweet grest for breakfast but not really a dessert muffin. I added the entire egg and a heaping teaspooon of vanilla yogourt after reading reviews saying muffins were too dry.

Jul 13, 2003

very good muffins,they have to taste good or iam not going to eat them,and these sure pass the test, thanks, dave


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  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 22.8 g
  • 7%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 160 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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