Best Low Fat Blueberry Muffins Recipes

LOW-FAT BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
• In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
• Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

LOW-FAT HIGH FIBER BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Grease muffin cups or use paper muffin liners.
• Mix together wheat bran and milk, and let stand for 10 minutes. (I didn't do this and muffins turned out fine.).
• In a large bowl, mix together applesauce, egg, brown sugar, and vanilla.
• Beat in bran mixture.
• Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
• Stir into bran mixture until just blended. Fold in blueberries.
• Scoop into muffin cups.
• Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

LOW FAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
• In a large bowl, stir flour, sugar, baking powder, baking soda and salt together.
• In a small bowl, combine milk, canola oil and egg.
• Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries.
• Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
• Cool on wire rack.

BLUEBERRY MUFFINS (NO SUGAR AND LOW FAT)

Steps:

• Mix first 4 ingredients in mixing bowl.
• Make a well in center.
• Add yogurt, sweetener, milk and egg to well.
• Stir just until moistened.
• Quickly stir in blueberries.
• Spray muffin cups with no stick cooking spray.
• Fill 3/4 full.
• Bake in 400 F.
• oven for about 15 to 20 minutes until golden.
• Yield: 12 medium muffins.
• NOTE: To use sugar, omit sweetener and add 1/3 cup granulated sugar.
• Add 22 calories per muffin.
• Calories per muffin with liquid sweetener.
• 109 Cholesterol.
• 19 mg Sodium.
• 143 mg Fat.
• trace Company's Coming Light Recipes.

LOW FAT BLUEBERRY CRANBERRY BRAN MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Line muffin tray with baking cups.
• Put bran cereal and milk in a bowl.
• Let sit for 3-5 minutes.
• Once cereal is softened add egg and oil.
• Mix well.
• Add flour, sugar, baking powder, and salt.
• Stir until combined.
• Add blueberries and cranberries.
• Put batter in muffin pan cups place in preheated oven and bake approximately 20 minutes or until golden.

HEALTHY LOW-FAT BLUEBERRY (OR CHOCOLATE) OATMEAL MUFFINS

Steps:

• Toast oats in a dry saucepan over medium heat until browned.
• Combine oats and milk in a bowl and let stand for 20-35 minutes.
• Preheat oven to 350°F.
• Add brown sugar, applesauce, egg, and vanilla to the oat and milk mixture and mix well.
• Whisk the flours, baking powder, salt, cinnamon, and nutmeg.
• Mix the dry into the wet until JUST combined, and fold in the blueberries (or chocolate chips).
• Scoop batter into greased muffin tin and bake for 27-35 minutes. Cool for 10 minutes before removing muffins from tin and putting on cooling rack.

FLUFFY LOW-FAT VEGAN BLUEBERRY MUFFINS

Steps:

• Combine soy milk, water, dates, and flax seeds in a bowl.
• Preheat the oven to 400 degrees F (200 degrees C).
• Combine ground oats, brown sugar, baking powder, and cinnamon in a large bowl.
• Combine the date mixture, applesauce, and vanilla extract in a blender. Blend until evenly mixed; pour into the bowl with the oat mixture. Stir until no dry spots remain. Fold in blueberries. Pour batter into a 12-cup muffin tin.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Let cool in the tin.

REALLY GOOD LOW CAL, LOW-FAT, HEALTHY BLUEBERRY OATMEAL MUFFINS

Steps:

• Preheat oven 400.
• Combine fist five ingredients in bowl and whisk until mixed well.
• Stir in all remaining ingredients except blueberries and mix.
• Gently fold in bluebberries and fill lined muffin cups to 3/4 full.
• Bake for 18 - 20 minutes.

LOW-FAT BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
• In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
• Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

BLUEBERRY BANANA MUFFINS - HEART HEALTHY RECIPE (LOW FAT)

Steps:

• Preheat oven to 400 degrees. Lightly spray 12 cup muffin tin.
• In a large bowl combine flours, wheat germ, brown sugar, baking powder, salt, cinnamon and nutmeg, stirring well.
• In a small bowl mash banana and add remaining ingredients except blueberries. Whisk until well blended. Make a well in the center of the flour mixture. Pour the banana mixture into the well and stir just till moist. Mixture will be lumpy. Gently fold in blueberries. Pour batter into muffin tins and bake for 15 minutes or until toothpick comes out clean.

LOW FAT BLUEBERRY MUFFINS WITH YOGURT

Steps:

• Preheat oven to 400 degrees.
• Combine flour, sugar, baking powder, baking soda and salt in large bowl.
• Combine egg whites, yogurt, applesauce, oil and zest. (The zest is optional. I don't add it).
• Stir wet mixture into dry mixture, just until moistened.
• Fold in blueberries (fresh or frozen).
• Divide into muffin cups.
• Bake for 25 minutes.

LOW FAT - WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Coat a non-stick 12-cup muffin pan with cooking spray or line with paper cups.
• In a large bowl, stir flour, sugar, baking powder, baking soda, cinnamon, and salt together.
• In a small bowl, combine milk, canola oil, vanilla and egg.
• Make a well in the center of the dry ingredients and add milk, oil, vanilla and egg mixture.
• Stir until just moist. Fold in blueberries.
• Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
• Cool on wire rack.

STARBUCKS LOW FAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees. Blend dry ingredients and set aside.
• Combine milk, apple or pear, egg whites; blend well. Add to the dry ingredients and mix with a fork until just blended. Gently fold in blueberries.
• Spoon batter into muffin tins lightly sprayed with vegetable oil.
• Bake until golden brown (approx 20-25 minutes).

KITTENCAL'S 1-GRAM LOW FAT BANANA-BLUEBERRY MUFFINS

Steps:

• Set oven to 350 degrees.
• Grease or line 12 regular-size muffin tins with paper liners.
• In a large bowl mix together flour, baking powder, baking soda, salt cinnamon, nutmeg (if using) and blueberries.
• In another bowl beat banana, sour cream, sugar, egg and vanilla until just blended; stir into the dry blueberry mixture JUST until combined (do not over mix a few small lumps are fine!).
• Scoop/divide the mixture between the muffin tins.
• Bake for 15-20 minutes or until the muffins test done.
• *NOTE* for a double recipe; because of the large amount of baking powder prepare each recipe in two separate bowls, do not double one recipe into one bowl.

AMY'S LOW FAT BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 375. In sperate bowl combine Wheat Bran and Skim Milk. Let sit 10 minutes while you prepare other ingredients. In large bowl, combine Applesauce, Egg, Vanilla and Brown Sugar. In another small bowl, add Flour, Baking Soda and Powder, Salt and Cinnamon to taste. I usually add about a teaspoon or more. Add Wheat Bran mix to Applesauce mix and stir well. Gradually add Flour mix. Stir well. Add blueberries and stir gently. Scoop about 1/4 cup of mixture into a 12 muffin tin sprayed with Baking Spray. Bake for about 23 minutes or until center of muffin springs back when touched.

LOW FAT BLUEBERRY MUFFINS

Steps:

• Combine all the ingredients, except the blueberries.
• Gently fold in the blueberries.
• If using frozen berries, don't thaw- the juices won't mix through the batter as much.
• If desired, sprinkle some cinnamon and sugar on top for a little extra sweetness.
• Put in muffin tins.
• Bake at 350 for 20 minutes.

LOW FAT BLUEBERRY NUT CRUNCH MUFFINS

Steps:

• Muffins Preheat the oven to 400 degrees F. Line the muffin pan with muffin liners or spray with non-stick cooking spray. In a bowl, mix the blueberries with 1 tbsp flour. Set aside. In a large bowl, combine the flour, oats, baking soda, and brown sugar. In a separate bowl, combine the milk, apple cider vinegar, oil, and egg. Stir the flour mixture into the wet ingredients until combined. Gently fold in the blueberries, being careful not to break them.
• Fill the muffin tins three-quarters full. Sprinkle on the nut crunch topping (see below). Bake for 25 minutes or until they are golden brown on the top. Let the muffins cool for 10 minutes before removing them from the pan. Store in an airtight container.
• Nut Crunch Topping: In a small bowl, combine the brown sugar, chopped pecans, flour and melted butter. The mixture should be a little clumpy. Before baking, sprinkle the topping evenly on the muffins, pressing some of the pecans slightly into the dough.

LOW FAT MICROWAVE BLUEBERRY MUFFINS!!!!!

Steps:

• Line 6 custard cups with 2 paper liners per cup.
• In a mixing bowl, sift the flours, with sugar, baking powder, bicarbonate.
• of soda, and spices. Set aside.
• In a small bowl, whisk together egg white, buttermilk, and oil.
• Add buttermilk mixture to flour mixture, stir until only just combined. Fold in blueberries.
• Using half the mixture, fill each cup half full.
• Microwave on HIGH (90-100%) for 2 minutes. Rotate cups.
• Microwave on HIGH until tops are springy, about 2 minutes.
• Remove muffins from cup. Repeat until all remaining mixture is used.

LEMON BLUEBERRY MUFFINS LOW FAT

Steps:

• RECIPE METHOD Preheat oven to 400 degrees F. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through nutmeg) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk, egg, and rind; stir well with a whisk. Add to flour mixture; stir just until moist. Gently fold in blueberries. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400 degrees F for 20 minutes or until the muffins spring back when lightly touched. Remove muffins from pans immediately, and place on a wire rack to cool. Combine lemon juice and powdered sugar in a small bowl. Drizzle glaze evenly over cooled muffins. NOTE: You can make these muffins up to 2 days ahead and glaze them the morning of the brunch. Recipe reprinted by permission of Cooking Light magazine. All rights reserved.

LOW FAT BLUEBERRY MUFFINS

Steps:

• 1. Heat oven to 400°F.2. Mix flour, baking powder, cinnamon, and salt in large bowl. Mix cereal and milk in another bowl let stand 3 minutes. Stir in egg, applesauce, sugar, and margarine. Add to flour mixture stir just until moistened. (Batter will be lumpy.) Stir in blueberries. Spoon batter into muffin pan which has been sprayed with no stick cooking spray, filling each cup 2/3 full.3. Bake 20 minutes or until golden brown. Serve warm.STORAGE: Store muffins loosely covered at room temperature on the day they are baked. For longer storage, wrap tightly and freeze. Defrost frozen muffins, loosely covered, at room temperature 1 hour then warm in 350°F oven several minutes before serving.EXCHANGES2 CarbohydratePYRAMID SERVINGS1 Starch1/2 Sweet1/2 FruitNUTRITION FACTSCalories 160 Calories from Fat 25Fat 2.5 g Saturated Fat 0.5 gCholesterol 20 mgSodium 280 mgCarbohydrate 31 g Dietary Fiber 2 g Sugars 13 gProtein 4 gReprinted with permission of Kraft Foods, Inc.