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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 119.6
  • Total Fat: 1.7 g
  • Cholesterol: 0.5 mg
  • Sodium: 189.1 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.4 g

View full nutritional breakdown of Blueberry Muffins calories by ingredient
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Blueberry Muffins

Submitted by: MOMOF2NJ

Introduction

Thanks to CAITINCONTROL for her wonderful recipe. I "kicked it up a notch" using Almond Milk instead of the skim milk and sprinkling crushed glazed pecans on top before baking. Thanks to CAITINCONTROL for her wonderful recipe. I "kicked it up a notch" using Almond Milk instead of the skim milk and sprinkling crushed glazed pecans on top before baking.
Number of Servings: 12

Ingredients

    Dry Ingredients:
    1 cup whole wheat flour
    1 cup old fashioned oats
    1 tsp baking powder
    1 tsp baking soda
    1/2 tsp cinnamon

    Wet Ingredients:
    1/2 cup low fat vanilla yogurt (I used Stonyfield Organic)
    1/2 cup unsweetened applesauce
    1 cup unsweeted almond milk (I used Silk)
    1/4 cup egg beaters
    1/4 cup honey

    blueberries
    Emerald Pecan Pie glazed pecans - coarsely chopped

Directions

Combine dry ingredients in one bowl, wet in another.
Combine and fold in blueberries.
Divide amongst 12 paper or silicone cup lined muffin tins. Sprinkle tops evenly with pecan bits.
Bake at 400 degrees for 15-20 minutes
Makes 12 servings (1 muffin each)

Number of Servings: 12

Recipe submitted by SparkPeople user MOMOF2NJ.






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