LOW-FAT WHOLE WHEAT BLUEBERRY MUFFINS

Blueberry Muffins

There’s nothing like fresh baked blueberry muffins 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.

Blueberry Muffins with Healthier Substitutions

In this recipe, I have substituted some of the more traditional ingredients to lower the fat content of the muffins and create an overall improved nutritional profile. For example, I use 1% or nonfat milk instead of whole milk and substitute applesauce for butter to reduce the fat content. I also remove the egg yolks and use only the egg whites rather than whole eggs to lower the cholesterol content of the recipe.

Baking at Home can help you improve your nutrition

Although muffins can be found at any local coffee shop, they are often filled with ingredients that do not align with a healthy diet. The best part of making your own muffins at home is that you can modify the recipe to suit your dietary goals and nutritional needs. For instance, if you are following a gluten-free diet, I have also adapted this recipe to create Gluten Free Muffins which may better suit your dietary needs. Baking at home is an excellent way to help you make better choices at mealtime to improve your overall health and nutrition.

What’s Your Favorite Muffin Recipe?

I hope you enjoy this recipe for Low Fat Blueberry Muffins. While blueberry muffins are a popular choice, there are so many different types of muffins one can make. Do you have a favorite muffin recipe? I’d love to hear from you — please send it my way.

*If you don’t have muffin pans on hand visit the SAK Shop to purchase them before you start baking.

Barbara Spalding RDN Culinary Dietitian

Hi, I am

Barbara Spalding MS, RDN, Culinary Dietitian

As a dietitian and world traveler, I love bold flavors — in food and in life. 14 years ago, I fell down the rabbit hole into Breast Cancer Wonderland. Since then, I’ve learned to cook differently while savoring the pleasures of food and companionship. I’ve built a resilient new life and a bold new kitchen. Let me show you the flavors of the world.
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Print Recipe
LOW-FAT WHOLE WHEAT BLUEBERRY MUFFINS
Votes: 0
Rating: 0
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Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20-25 minutes
Servings
muffins
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20-25 minutes
Servings
muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 degrees F. Sprinkle 1/4 cup whole wheat flour over blueberries and set aside. Preheat oven to 375 degrees F. Sprinkle 1/4 cup whole wheat flour over blueberries and set aside.
  2. Place the remaining dry ingredients in a mixing bowl.
  3. In a separate bowl, mix egg whites, milk and applesauce.
  4. Add liquid ingredients to dry ingredients and mix gently to moisten.
  5. Add blueberries. Do not overmix!
  6. Spoon into muffin pans lined with muffin papers.
  7. Bake at 375 degrees F for 20-25 minutes until done.
Recipe Notes

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).

 

 

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