low fat/egg free blueberry muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of low fat/egg free blueberry muffins calories by ingredient
Introduction
very easy and very satisfying muffin!! very easy and very satisfying muffin!!Number of Servings: 12
Ingredients
-
1 ½ cups flour
½ cup sugar
1 teaspoon salt
1-2 teaspoons cinnamon
2 teaspoons baking powder
¾ cup milk (dairy, soy, almond, or rice)
¼ cup canola oil
1 cup blueberries, fresh or frozen
Directions
Heat oven to 400ºF. 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 ¼ 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 ¼ 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.