low fat/egg free blueberry muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
1 � cups flour� cup sugar1 teaspoon salt1-2 teaspoons cinnamon2 teaspoons baking powder� cup milk (dairy, soy, almond, or rice)� cup canola oil1 cup blueberries, fresh or frozen
Heat oven to 400�F. Prepare muffin pan with non-stick spray or cupcake liners.
Mix dry ingredients in a large bowl (flour, sugar, salt, cinnamon and baking powder). Add milk and oil. Stir until blended.
Carefully fold in washed blueberries (you can use frozen berries; don�t thaw them first).
Divide batter into 10-12 muffin tins.
Optional crumb topping: if desired, combine � cup sugar, 2 tablespoons + 2 teaspoons flour, 1 tablespoon butter and 1 teaspoon cinnamon. Mix together with a fork until crumbly and sprinkle over muffin batter before baking.
Bake 22-28 minutes. Makes 10-12 muffins.
Serving Size: makes 10-12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MAGGYSARAH82.
Mix dry ingredients in a large bowl (flour, sugar, salt, cinnamon and baking powder). Add milk and oil. Stir until blended.
Carefully fold in washed blueberries (you can use frozen berries; don�t thaw them first).
Divide batter into 10-12 muffin tins.
Optional crumb topping: if desired, combine � cup sugar, 2 tablespoons + 2 teaspoons flour, 1 tablespoon butter and 1 teaspoon cinnamon. Mix together with a fork until crumbly and sprinkle over muffin batter before baking.
Bake 22-28 minutes. Makes 10-12 muffins.
Serving Size: makes 10-12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MAGGYSARAH82.
Nutritional Info Amount Per Serving
- Calories: 142.2
- Total Fat: 4.8 g
- Cholesterol: 0.8 mg
- Sodium: 199.8 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 0.8 g
- Protein: 2.2 g
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