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Fat-Free Blueberry Muffins

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  • 2 c Fresh or frozen blueberries (wash and drain if fresh; thaw and drain if frozen)
  • 1 1/4 c Cake flour
  • 3/4 c Oat flour (see note below)
  • 1 1/2 ts Baking powder
  • 1/2 ts Salt
  • 1/2 ts Cinnamon
  • 3/4 c Packed brown sugar
  • 2 Egg whites
  • 3/4 c Plain yogurt
  • 1/2 c Applesauce
  • 2 tb All-purpose flour


(152 calories and 0.4 grams fat) Makes 12 muffins
Preheat oven to 375
Use either paper liners or grease muffin pan with cooking spray
Bowl1: combine dry ingredients, spices, and brown sugar (break lumps).
Bowl2: combine egg whites, yogurt, applesauce, and mix. Add wet mixture to flour mixture, stir until moistened.
Bowl3: toss blueberries lightly with 2 tbl flour (helps keep them from sinking to the bottom). Add blueberries to mixture, don't overmix. Pour into prepared muffin tin, bake for ~20-25 minutes.
Note: to make oat flour, place about 1 cup rolled oats into a food processor and pulse until finely ground.
From archives. Downloaded from Glen's MM Recipe Archive,