There’s nothing like a fresh baked blueberry muffin for breakfast, and these are low-fat, tasty, and easy to make. I usually make up a batch of 12 or 18 and freeze them so that they are ready to go in the morning. Of course, they are best fresh out of the oven, but that is a luxury that usually needs to be reserved for weekends. Do you have a favorite muffin recipe? I’d love to hear from you — please send it my way.
Low-Fat Whole Wheat Blueberry Muffins
1 cup whole wheat flour
1 cup whole wheat pastry flour
1 Tbsp. baking powder
1/2 teaspoon salt
1/2 cup sugar
2 egg whites
1 cup 1% or nonfat milk
1/3 cup applesauce
1 cup frozen blueberries
Preheat oven to 375 degrees F. Sprinkle 1/4 cup whole wheat flour over blueberries and set aside.
Place all dry ingredients in a mixing bowl. Mix egg whites, milk and applesauce in a separate bowl. Add liquid ingredients to dry ingredients and mix gently to moisten. Add blueberries. Do not overmix!
Spoon into muffin pans lined with muffin papers.
Bake at 375 degrees F for 20-25 minutes until done.
Nutrition information per muffin: 110 calories; 0.5 grams fat; 0 grams saturated fat; 0 grams transfat; 0 mg cholesterol; 250 mg sodium; 25 grams carbohydrate; 2 grams dietary fiber; 4 grams protein (values are approximate).