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.