Low Cal, Lower Carb Fresh Blueberry Muffins


4.2 of 5 (27)
member ratings
Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 79.9
  • Total Fat: 2.8 g
  • Cholesterol: 17.1 mg
  • Sodium: 84.0 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.3 g

View full nutritional breakdown of Low Cal, Lower Carb Fresh Blueberry Muffins calories by ingredient


Introduction

A lighter, lower carb way to enjoy fresh blueberry muffins. Delicious! A lighter, lower carb way to enjoy fresh blueberry muffins. Delicious!
Number of Servings: 20

Ingredients

    2 C. fresh blueberries
    1 C. all purpose flour
    1 C. whole wheat flour
    3/4 C. Splenda
    3 tsp baking powder
    1/4 cup unsalted butter
    1 large egg
    1 C. nonfat milk

Directions

Sift together flour, sugar, and baking powder. Cut butter into flour mixture with pastry cutter until butter is size of small peas. Beat egg and milk together. Add egg mixture all at once to flour mixture. Stir with fork until dry ingredients are moist. Batter will be lumpy. Add berries and quickly stir until blended. Fill muffin tins halfway. Bake at 400 degrees for 25 minutes. Makes 20 muffins. Freezes well.

Number of Servings: 20

Recipe submitted by SparkPeople user WINDY01.

Member Ratings For This Recipe


  •  no profile photo

    Good
    3 of 3 people found this review helpful
    I filled my muffin pans up to the top on these and it made 12. They had good flavor but they were a little heavy. I agree with less blueberries next time...maybe 1 cup instead of 2. I also used frozen blueberries and they worked just fine. - 7/1/09


  • no profile photo

    Very Good
    3 of 3 people found this review helpful
    I had a "muffin making day" earlier in the week... I made three kinds and froze them. These were pretty good. Not my favorite, but still pretty good. - 8/2/08


  • no profile photo

    Incredible!
    2 of 2 people found this review helpful
    I thought these where very good nice and sweet but next time I will use a bit less blueberries only because I think it was a bit to much. I could only get 15 muffins out of this recipe but well worth the time to make then will be making them again. - 5/6/09


  • no profile photo

    Incredible!
    2 of 2 people found this review helpful
    Thank you for this recipe !!! I made 1 1/2 batches to have enough to freeze some. DH told me that I couldn't freeze any--they will be gone before I know it. The only substitutions that I made was to cut the splenda by a 1/4, and add 1/4 cup sugar to help them brown better.
    Breakfast is served.     - 4/27/09


  • no profile photo

    Very Good
    2 of 2 people found this review helpful
    This is a good recipe. Changes i made: used 100% whole wheat flour. used olive oil spread instead of butter. put a touch of cinn/sugar on top. made a 1/2 batch. we didn't need 20 muffins. hard pressed to get even 9 decent sized muffins from 1/2 batch. they were done in 15 minutes @400 degrees. - 8/7/08