Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 171.1
- Total Fat: 0.9 g
- Cholesterol: 0.5 mg
- Sodium: 190.9 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 2.4 g
- Protein: 4.1 g
View full nutritional breakdown of Blueberry Muffins calories by ingredient
Blueberry Muffins
Submitted by: JMATARNumber of Servings: 12
Ingredients
-
1/2 Cup applesauce (unsweetened)
1 Cup granulated sugar
1/2 Cup Egg Beaters
1 tsp vanilla extract
1-1/2 tsp baking powder
1/2 tsp baking soda
2 Cups frozen blueberries (frozen)
1/2 Cup frozen blueberries (thawed and slightly mashed)
1/2 Cup buttermilk
1-1/2 Cups flour
1/2 Cup oatmeal, uncooked (not the quick cooking kind)
Directions
Preheat oven to 400 degrees. Spray a 12-muffin tin with Pam.
Mix applesauce, sugar, egg beaters, vanilla and buttermilk in a large bowl until sugar melts or is no longer grainy.
In a separate bowl, sift together the flour, salt, baking powder and baking soda. Using a coffe grinder or food processor, grind the oatmeal to a flour and add to the dry ingredients.
Add the dry ingredients to the applesauce mixture 1 third at a time, mixing thoroughly. Add mashed blueberries, mix through. Fold frozen blueberries in until they are evenly distributed.
Divide batter evenly between the 12 muffin tins. Bake for 20 minutes or until the muffins spring back lightly when touched.
Number of Servings: 12
Recipe submitted by SparkPeople user JMATAR.
Mix applesauce, sugar, egg beaters, vanilla and buttermilk in a large bowl until sugar melts or is no longer grainy.
In a separate bowl, sift together the flour, salt, baking powder and baking soda. Using a coffe grinder or food processor, grind the oatmeal to a flour and add to the dry ingredients.
Add the dry ingredients to the applesauce mixture 1 third at a time, mixing thoroughly. Add mashed blueberries, mix through. Fold frozen blueberries in until they are evenly distributed.
Divide batter evenly between the 12 muffin tins. Bake for 20 minutes or until the muffins spring back lightly when touched.
Number of Servings: 12
Recipe submitted by SparkPeople user JMATAR.
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