Warm, fresh blueberry muffins are hard to beat. I've cut the fat in these muffins by using a small amount of heart-healthy canola oil instead of butter or margarine, and fat-free milk instead of whole or 2% milk. Low fat buttermilk would work well, too.
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Ingredients:
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup non-fat milk
- 2 tbsp canola oil
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
- 1 cup blueberries
Preparation:
Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
In a large bowl, stir flour, sugar, baking powder, baking soda and salt together. In a small bowl, combine milk, canola oil, egg, and vanilla extract.
Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full and bake 18-20 minutes until golden. Cool on wire rack.
Makes 12 muffins.
Per Muffin: Calories 137, Calories from Fat 26, Total Fat 2.9g (Sat 0.3g), Cholesterol 18mg, Sodium 159mg, Carbohydrate 24.3g, Fiber 0.9g, Protein 3.5g
