Low Fat Blueberry Muffins
Happy Muffin Monday! I have been on a super muffin kick recently which means #MuffinMonday is making a comeback!! I am going to start with my go to blueberry muffin recipe, which happens to be a reduced fat version of this classic. OMG these low fat blueberry muffins are so good. Blackberries and blueberries make these muffins super moist and delicious. Another bonus: they come together super fast which is perfect for Sunday night breakfast prep. You won’t even notice they are low fat!! If you like topping your muffins with coarse sugar, I have been using this extra course sugar, it is fantastic!!
Low Fat Blueberry Muffins
a lightened up blueberry muffin recipe
Ingredients
- 1½ cup AP flour
- 2 tsp baking powder
- ¾ cup sugar
- ⅓ cup skim milk
- ⅓ cup applesauce
- 1 egg white
- 1 tsp vanilla
- 1 tsp lemon juice
- 1½ cup blueberries
- ¾ cup blackberries
- coarse sugar for topping
Instructions
- preheat oven to 400°F
- whisk together all dry ingredients (including sugar)
- add milk, egg white, vanilla, applesauce, and lemon juice
- fold in berries
- scoop mixture into muffin tins using ice cream scoop or measuring cup so that tins are 3/4 of the way full
- if topping with coarse sugar, sprinkle tops of unbaked muffins with sugar right before putting into the oven
- bake 15-20 minutes (check for doneness at 15 minutes, by inserting toothpick into center of muffin – if toothpick is dry, they are done, keep checking every minute until they are done to prevent muffins from drying out)
