Blueberry Muffins II

Blueberry Muffins II

37
JJOHN32 18

"Low-cholesterol muffins."
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Ingredients

30 m servings 127 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

37
  1. 46 Ratings

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Most helpful positive review

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 instea...

Most helpful critical review

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 muffi...

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 muffi...

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 instea...

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 a...

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.

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.

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 c...

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 a...

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

I added cranberries along with the blueberries to give it some extra kick. My familiy loves it!