Lower Fat but Kid friendly Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 143.0
- Total Fat: 1.9 g
- Cholesterol: 21.3 mg
- Sodium: 130.0 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 1.5 g
- Protein: 3.7 g
View full nutritional breakdown of Lower Fat but Kid friendly Blueberry Muffins calories by ingredient
Introduction
I've taken out the oil and replaced it with unsweetened applesauce to make this a healthier version of the blueberry muffin. The topping on top makes it kid friendly but it can be left off to make this a less sugary snack. I've taken out the oil and replaced it with unsweetened applesauce to make this a healthier version of the blueberry muffin. The topping on top makes it kid friendly but it can be left off to make this a less sugary snack.Number of Servings: 24
Ingredients
-
Crumble topping:
1/4 cup flour
1/2 tsp cinnamon
1/4 cup packed brown sugar
2 Tbsp butter
Batter:
2 eggs
6 Tbsp unsweetened applesauce
2 tsp vanilla extract
2 cups sour milk or buttermilk
3 cups all purpose flour
1 cup whole wheat flour
3/4 cup sugar
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cup blueberries, fresh or frozen
Directions
This recipe makes 24 muffins.
Preheat oven to 350 and grease muffin tins. For crumble topping, mix the brown sugar, flour and cinnamon in a small bowl. Cut the butter into the flour/sugar mixture with a pastry blender or 2 knives until crumbly. For the batter,
combine the wet ingredients (applesauce, eggs, vanilla, sour milk) in one bowl. Mix the dry ingredients in another and then add the wet to the dry. Once combined, stir in the blueberries gently. Spoon into muffin tins, sprinkle topping on top and bake for 20 minutes (longer if the blueberries are frozen)
This is a versatile recipe: you can substitute some of the all purpose flour for more whole wheat flour and add a tablespoon or two of ground flaxseed for more health benefits.
Number of Servings: 24
Recipe submitted by SparkPeople user KARENLV5.
Preheat oven to 350 and grease muffin tins. For crumble topping, mix the brown sugar, flour and cinnamon in a small bowl. Cut the butter into the flour/sugar mixture with a pastry blender or 2 knives until crumbly. For the batter,
combine the wet ingredients (applesauce, eggs, vanilla, sour milk) in one bowl. Mix the dry ingredients in another and then add the wet to the dry. Once combined, stir in the blueberries gently. Spoon into muffin tins, sprinkle topping on top and bake for 20 minutes (longer if the blueberries are frozen)
This is a versatile recipe: you can substitute some of the all purpose flour for more whole wheat flour and add a tablespoon or two of ground flaxseed for more health benefits.
Number of Servings: 24
Recipe submitted by SparkPeople user KARENLV5.