SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 119.1
  • Total Fat: 5.6 g
  • Cholesterol: 18.4 mg
  • Sodium: 125.7 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.5 g

View full nutritional breakdown of Blueberry muffins calories by ingredient
Report Inappropriate Recipe

Blueberry muffins

Submitted by: TRUESOUTHGIRL

Introduction

If you prefer to use whole wheat and a sugar substitute!
I use white whole wheat, its just as nutritious but not as heavy in baked goods.
I didn't think about applesauce until after i mixed everything together and the batter was too dry, you can use it in place of the oil for moister lower fat muffins.
If you prefer to use whole wheat and a sugar substitute!
I use white whole wheat, its just as nutritious but not as heavy in baked goods.
I didn't think about applesauce until after i mixed everything together and the batter was too dry, you can use it in place of the oil for moister lower fat muffins.

Number of Servings: 12

Ingredients

    1 1/4 cup Blueberries, fresh
    1 3/4 cups King Arthur White Whole Wheat Flour
    2.5 tsp Baking Powder
    1/3 cup Splenda
    1 large Egg slightly beaten
    1/4 cup Crisco Pure Vegetable Oil or Canola
    3/4 cup Milk, 1%
    Unsweetened applesauce 1/8 cup
    1 tsp Splenda
    1 tsp ground Cinnamon


Directions

Wash berries and let dry

Preheat oven to 400.

In a large bowl sift together flour, baking powder, and Splenda.
In a small bowl combine egg, oil, and milk. Pour into dry mix and stir until blended. Gently stir in blueberries.
In a separate bowl combine 1tsp Splenda and 1tsp cinnamon
Pour into 12 greased muffin cups, sprinkle splenda and cinnamon mix on top of each. Bake 17 min, cool for 2 min then remove from pan.

Number of Servings: 12

Recipe submitted by SparkPeople user TRUESOUTHGIRL.






Great Stories from around the Web


Rate This Recipe