Best Bisquick Blueberry Muffin Low Fat Recipes
BISQUICK BLUEBERRY MUFFINS
I love the soft texture the Bisquick gives these muffins. They remind me of the boxed muffins I enjoyed as a child. These can be mixed up faster than it takes for your oven to preheat!
Provided by Roxygirl in Colorado
Categories Quick Breads
Time 18m
Yield 9 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees.
- Grease muffin pan well.
- Stir all ingredients except blueberries in medium bowl, just until moistened.
- Fold in berries.
- Divide batter evenly in 9 muffin cups.
- Bake 13 to 18 minutes or until golden brown.
- Cool slightly and remove from pan to wire rack.
- Yield: 9 muffins.
Nutrition Facts : Calories 212.1, Fat 8.6, SaturatedFat 2.1, Cholesterol 23.8, Sodium 304.9, Carbohydrate 30.5, Fiber 1, Sugar 14.5, Protein 3.6
HEALTHY BERRY BLUE MUFFINS
Found this recipe on A Bisquick website. I altered it to make it healthier and they taste delicious! Great for breakfast when you get tired of the usual cereal.
Provided by HulaHealthPrincess
Categories Breads
Time 33m
Yield 12 normal size muffins, 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees.
- grease 12 muffin cups or use muffin papers.
- Stir all ingredients except blueberries together in large bowl til moistened. Stir in blueberries.
- Divide evenly among cups.
- Bake 13-18 minutes or until golden brown.
Nutrition Facts : Calories 130.7, Fat 3.3, SaturatedFat 0.8, Cholesterol 0.7, Sodium 273.4, Carbohydrate 22.7, Fiber 0.8, Sugar 10.7, Protein 2.8
EASY LEMON BLUEBERRY MUFFINS
When my husband has to bring breakfast to the guys at work, they ask for these muffins. I make them lowfat since we are trying to be good, but you can substitute full fat below (1 large egg for the egg beaters, full fat sour cream). Since no one can tell the difference, I just keep it light.
Provided by CookingBlues
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine the Bisquick mix and 1/2 cup sugar.
- In a small bowl, whisk the egg substitute, vanilla, and sour cream.
- Stir into dry ingredients just until moistened.
- Fold in blueberries. NOTE: if using frozen blueberries, do not thaw before adding to batter.
- Fill greased or paper-lined muffin cups half full.
- Combine lemon peel and remaining sugar; sprinkle lemon sugar topping over batter.
- Bake at 400 F for 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack. Serve warm or let cool and seal up in a plastic container.
Nutrition Facts : Calories 72.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 2, Sodium 24.8, Carbohydrate 15.5, Fiber 0.3, Sugar 13.3, Protein 1.7
EASY BLUEBERRY MUFFINS
There are few things we treasure more than a beloved blueberry muffin recipe that we can always rely on. This recipe whips up a homemade batch in 30 minutes using six ingredients you probably have in stock.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 28m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
- Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
- Bake 13 to 18 minutes or until golden brown.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg
SPICED BLUEBERRY MUFFINS
Looking for a delightful bread recipe? Then enjoy these sweet muffins made with Original Bisquick® mix, cinnamon and blueberries.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, mix all ingredients except blueberries. Gently fold in blueberries. Divide batter evenly among muffin cups.
- Bake 17 to 20 minutes or until golden brown. Remove from pan to cooling rack. Serve warm, if desired.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Muffin, Sodium 280 mg, Sugar 8 g, TransFat 1 g
BISQUICK BLUEBERRY MUFFIN LOW FAT RECIPE - (4.2/5)
Provided by Bettybug
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Grease muffin pan well with Pam. Stir all ingredients except blueberries in medium bowl, just until moistened. Fold in berries. Divide batter evenly in 12 muffin cups. Bake 13 to 18 minutes or until golden brown. Cool slightly and remove from pan to wire rack.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love