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Blueberry Muffins

Lemon-scented muffins with plump blueberries really hit the spot for breakfast or an afternoon snack.

Recipe information

  • Yield

    Serves 12; 1 muffin per serving

Ingredients

Cooking spray (if not using paper bake cups)

1

3/4 cups all-purpose flour

1

/3 cup sugar and 1 teaspoon sugar, divided use

2

1/2 teaspoons baking powder

1

/2 cup fat-free milk

1

/4 cup egg substitute or 2 large egg whites

1

/4 cup unsweetened applesauce

1

tablespoon canola or corn oil

1

teaspoon grated lemon zest

1

cup fresh or frozen blueberries (don’t thaw if frozen)

Need to make a substitution?

Preparation

  1. Step 1

    Preheat the oven to 400°F. Lightly spray a 12-cup muffin pan with cooking spray or line with paper bake cups. Set aside.

    Step 2

    In a large bowl, stir together the flour, 1/3 cup sugar, and the baking powder.

    Step 3

    In a small bowl, whisk together the milk, egg substitute, applesauce, oil, and lemon zest. Pour into the flour mixture, stirring until the batter is just moistened but no flour is visible. Don’t overmix; the batter should be slightly lumpy.

    Step 4

    With a rubber scraper, carefully fold in the blueberries. Pour about 1/4 cup batter into each muffin cup. Sprinkle with the remaining 1 teaspoon sugar.

    Step 5

    Bake for 20 to 22 minutes, or until a wooden toothpick inserted in the center of a muffin comes out clean.

  2. Nutrition information

    Step 6

    (Per serving)

    Step 7

    Calories: 115

    Step 8

    Total fat: 1.5g

    Step 9

    Saturated: 0.0g

    Step 10

    Trans: 0.0g

    Step 11

    Polyunsaturated: 0.5g

    Step 12

    Monounsaturated: 1.0g

    Step 13

    Cholesterol: 0mg

    Step 14

    Sodium: 99mg

    Step 15

    Carbohydrates: 23g

    Step 16

    Fiber: 1g

    Step 17

    Sugars: 8g

    Step 18

    Protein: 3g

    Step 19

    Calcium: 68mg

    Step 20

    Potassium: 56mg

  3. Dietary Exchanges

    Step 21

    1 1/2 starch

American Heart Association Low-Salt Cookbook, 4th Edition
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