Triple Blueberry Muffins

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 125.2
  • Total Fat: 1.2 g
  • Cholesterol: 27.8 mg
  • Sodium: 149.2 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 5.5 g
  • Protein: 3.6 g

View full nutritional breakdown of Triple Blueberry Muffins calories by ingredient
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These muffins are almost fat-free and have only a little added sugar, but they're packed with juicy berries! These muffins are almost fat-free and have only a little added sugar, but they're packed with juicy berries!
Number of Servings: 15


    Juice and zest of 1 medium lemon
    3 large, very over-ripe bananas
    2 large eggs (or 1/2c egg substitute)
    1/2 TBSP vanilla
    1/2 c Splenda
    2 c whole wheat flour
    2TBSP Fiber-sure or other inulin powder
    2 tsp baking powder
    1/2 tsp salt
    1 1/4 tsp cinnamon (divided use)
    1/2 c skim milk
    2 1/2 c fresh or frozen blueberries (divided use)
    3 TBSP dried blueberries
    1/2 TBSP turbinado (raw) sugar
    1/2 TBSP granulated sugar


Preheat oven to 375.

In a small bowl, mash up 3/4 cup of blueberries. Mix in the dried blueberries, and let them sit while making the rest of the recipe so they plump up a little.

In a large bowl, mash the bananas very well. Stir in the lemon juice. Add eggs and vanilla and beat well.

In another bowl, stir together the flour, Fiber-sure, Splenda, baking powder, lemon zest, salt, and 1 tsp of the cinnamon. Alternately add the flour and milk to the banana batter, stirring just to blend after each addition.

Fold in the whole blueberries. Then add the mashed blueberry mix and swirl it through the batter. Don't mix it in all the way; you want streaks and swirls of blueberry throughout the muffins.

Spray muffin tins with cooking spray. Spoon batter into the tins.

Mix together the sugars with the remaining 1/4 tsp cinnamon. Sprinkle a little over the top of each muffin before baking. Bake about 18 minutes, until slightly brown around the edges. Cool the muffins in the pan. They are best on the second day.

I make this recipe into muffins for portion control, but it's even better baked as a coffee cake in a 7x11" pan.
Ingredient note:
Inulin is a natural sweetener and fiber supplement made from chicory or other vegetable sources. It helps keep low-fat baked goods moist and prevents that "rubbery" texture. But don't serve this recipe to people who don't know what's in it-- the extra fiber can cause tummy upset if they overindulge.

Number of Servings: 15

Recipe submitted by SparkPeople user ANARIE.

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