Lowfatblueberrymuffins Recipes

BEST 100 CALORIE BLUEBERRY MUFFINS

Best 100 Calorie Blueberry Muffins image

With all the focus on carbs, fat, diet shakes and the like, I think we have all forgotten: calories still count! These muffins are moist, delicious yet not too sweet. They are muffins, not cupcakes after all. Enjoy.

Provided by Shannon Felgner

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 35m

Yield 16

Number Of Ingredients 10

Ingredients

cooking spray
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¾ cup white sugar
⅓ cup applesauce
⅓ cup skim milk
1 egg
1 teaspoon vanilla extract
2 cups fresh blueberries

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray.
Sift flour, baking powder, and cinnamon together in a bowl. Mix sugar, applesauce, milk, egg, and vanilla extract together in a separate bowl. Stir flour mixture into wet ingredients until just combined. Fold in blueberries. Fill muffin cups 2/3 full with batter.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 minutes.

Nutrition Facts : Calories 99.2 calories, Carbohydrate 22.1 g, Cholesterol 11.7 mg, Fat 0.5 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 68 mg, Sugar 12 g

LOW-FAT BLUEBERRY BRAN MUFFINS

Low-Fat Blueberry Bran Muffins image

These muffins are just as delicious and moist as regular muffins! They'll be gone before they have time to cool. Low-fat, healthy and yummy, imagine that.

Provided by 3LIONCUBS

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 12

Ingredients

1 ½ cups wheat bran
1 cup nonfat milk
½ cup unsweetened applesauce
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
½ cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup blueberries

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

Nutrition Facts : Calories 122.8 calories, Carbohydrate 28.3 g, Cholesterol 15.9 mg, Fat 0.9 g, Fiber 4.3 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 250.4 mg, Sugar 15.2 g

LOW FAT BLUEBERRY MUFFINS

Low Fat Blueberry Muffins image

I found these online and am storing them here to try very soon. They look like they'd be fabulous with fresh blueberries! Plus each muffins contains only 137 calories and 2.9 grams of fat. I did change a couple of things to fit my dietary needs. If you use the soy milk these are dairy-free.

Provided by Kree6528

Categories Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup nonfat milk (you can also use low fat buttermilk) or 1 cup soymilk (you can also use low fat buttermilk)
2 tablespoons canola oil
1 large eggs, lightly beaten or 1/4 cup Egg Beaters egg substitute
1 cup blueberries

Steps:

Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
In a large bowl, stir flour, sugar, baking powder, baking soda and salt together.
In a small bowl, combine milk, canola oil and egg.
Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries.
Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
Cool on wire rack.

LOW FAT BLUEBERRY MUFFINS

Low Fat Blueberry Muffins image

I just made this recipe with some frozen blueberries and we all really liked it - even my boys who don't like blueberries. It comes from a church cookbook but I have changed it to suit my tastes. You could really substitute any fruit you wanted - it's a very versatile recipe.

Provided by KLV2993

Categories Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

1/4 cup unsweetened applesauce
1 cup sugar
1 cup skim milk
1 egg
1 teaspoon salt
2 teaspoons baking powder
2 cups flour
1 teaspoon vanilla
3/4 teaspoon cinnamon
1 1/2 cups blueberries, frozen or fresh

Steps:

Combine all the ingredients, except the blueberries.
Gently fold in the blueberries.
If using frozen berries, don't thaw- the juices won't mix through the batter as much.
If desired, sprinkle some cinnamon and sugar on top for a little extra sweetness.
Put in muffin tins.
Bake at 350 for 20 minutes.

Nutrition Facts : Calories 169.2, Fat 0.7, SaturatedFat 0.2, Cholesterol 18, Sodium 273, Carbohydrate 37.3, Fiber 1.1, Sugar 18.6, Protein 3.6

LOW CARB BLUEBERRY MUFFINS

Low Carb Blueberry Muffins image

Provided by Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

Vegetable oil cooking spray
2 tablespoons wheat (or oat) bran and 1 tablespoon soy flour, mixed together
1 cup soy flour
1/2 cup sugar substitute (recommended: Splenda)
1 teaspoon baking powder
2 eggs
1/2 cup heavy cream
1/3 cup club soda
1/2 cup blueberries (if not sweet, sprinkle with 1 tablespoon of sugar substitute)

Steps:

Preheat oven to 375 degrees F.
Spray a 6-cup muffin tin with vegetable oil cooking spray. Evenly sprinkle the pan with the wheat bran and soy flour mix, being careful to coat the sides of the cups also; this will prevent sticking.
In a bowl using a wire whisk, mix all the remaining ingredients, except the blueberries, until well blended. Then fold in the blueberries and fill the 6 muffins cups evenly with the batter. Place on the center rack of the oven and bake for 20 to 25 minutes, or until the tops turn golden brown and a toothpick stuck in the center comes out clean. Remove from oven and let cool before refrigerating. Serve warm with butter or cold with cream cheese.

Nutrition Facts : Calories 177 calorie, Fat 12 grams, SaturatedFat 6 grams, Carbohydrate 12 grams, Fiber 4 grams

BLUEBERRY PRESERVES

Blueberry Preserves image

A simple, quick, and easy recipe for blueberry preserves. Top off ice cream, use it on pancakes, make a peanut butter and preserves sandwich. The possibilities are endless.

Provided by Yoly

Categories Jams and Jellies

Time 20m

Yield 8

Number Of Ingredients 4

Ingredients

1 ¼ cups fresh or frozen blueberries
5 tablespoons sugar
2 ½ tablespoons freshly squeezed lemon juice
1 teaspoon grated lemon peel

Steps:

Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.

Nutrition Facts : Calories 43.5 calories, Carbohydrate 11.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.3 mg

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