Guilt-Free Blueberry Muffins

3.5 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 101.2
  • Total Fat: 0.4 g
  • Cholesterol: 0.2 mg
  • Sodium: 108.4 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.3 g

View full nutritional breakdown of Guilt-Free Blueberry Muffins calories by ingredient

Number of Servings: 12


    1cup unsweetened blueberries, fresh or frozen
    1 3/4cups whole grain wheat flour
    2 1/2tsp baking powder
    1/3cup sugar
    2 eggwhites, slightly beaten
    1/4cup unsweetened applesauce
    1/2cup skim milk
    1tsp brown sugar


Preheat oven to 400F. Lightly spray a muffin tin.
Wash and drain blueberries and set aside.
In a large bowl, sift flour, baking powder and 1/3 sugar together.
In a small bowl, combine eggwhites, applesauce and milk.
Pour all at once into dry ingredients. Stir just enough to blend. Gently stir in blueberries. Pour batter into prepared muffin tin, filling each cup 2/3 full. Sprinkle lightly with 1tsp brown sugar and bake 17 minutes, or until light brown. Allow muffins to cool 2 min. before removing from pan.

Makes 12 muffins. (1 serving=1 muffin)

Number of Servings: 12

Recipe submitted by SparkPeople user BECBEC102506.

Member Ratings For This Recipe

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    Jusst thought they were ok. Still getting used to cooking with wheat flour. Didn't have much of a taste to me. - 3/28/10

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    Very Good
    I thought these were great! I used splenda instead of sugar and they still tasted awesome! - 10/10/07

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    Very Good
    Easy to make! Three year old GD loved them. We put some of them in heart shaped tins. My only problem with them was that the dough was so dry, there was no pouring them into the tins. We added about another 1/2 c. of milk and we also put more brown sugar on top of each muffin. - 8/13/07

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    These were a big hit with the whole family! - 7/29/07

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    I made these with my 2 year old nephew and they were quick and easy. Plus, they were quite yummy! I added a little more brown sugar on the tops. I'm making them again this weekend! - 7/19/07