Low Fat Blueberry Muffins From Scratch That Will Rock Your World

While in Michigan visiting my cousins, we got to go blueberry picking on their land.
It was so much fun to eat them right off the bushes since there were no pesticides and junk plus they tasted amazing.
We ended up with two large coffee cans of blueberries when we were done:

This is just part of the two large cans.

I didn’t want it to end either.

I want to have fresh blueberries forever.

So the first thing I thought of when picking said blueberries were blueberry muffins!

Lots and lots of blueberry muffins!!

With fresh blueberries!!!

But I wanted a low-fat version since I am perpetually on a diet lifestyle change that makes me avoid all things that taste really good.

So I googled “low-fat blueberry muffins” and I actually had a hard time finding a low-fat version of the muffin without oatmeal or yogurt.

Not that I have a problem with that but I wanted something I already had on hand.

I did find a recipe on Cooks.com for a low-fat version and I tweaked it to fit my needs.

I didn’t have egg beaters so I did what I do best.

Worked with what I had.

Low Fat Blueberry Muffins

– 1/2 c. milk

– 2 tbsp. margarine softened

-1/2 c. sugar

-1/4 c. egg beaters (this is where I improvised. I used 2 egg whites in lieu of the egg beaters)

– 1 and 1/2 c. flour

-3 tsp. baking POWDER (I capitalize it bc it is NOT soda)

– 1 c. blueberries (add a little more if you like yours blueberrier)

– pinch of salt

Spray muffin tins with Pam spray.

Preheat oven to 425.

Mix all the above, adding blueberries last and gently folding them in.

Spoon into the muffin cups.

Bake for 15 to 20 minutes.

These are wonderful.

This is what I did to give them a little boost: Add some spray butter when warm and sprinkle a little sugar on top.

Heaven.

Low Fat Blueberry Muffins

– 1/2 c. milk
– 2 tbsp. margarine (softened)
-1/2 c. sugar
-1/4 c. egg beaters (this is where I improvised. I used 2 egg whites in lieu of the egg beaters)
– 1 and 1/2 c. flour
-3 tsp. baking powder
– 1 c. blueberries
– pinch of salt

Spray muffin tins with Pam spray.
Preheat oven to 425.
Mix all the above, adding blueberries last and gently folding them in.
Spoon into the muffin cups.
Bake for 15 to 20 minutes.

12 thoughts on “Low Fat Blueberry Muffins From Scratch That Will Rock Your World”

With fresh blueberries!? Those must be delicious! Have a wonderful weekend, my friend!

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My goodness, these look divine! My husband I are on a healthy kick right now (emphasis on the right now) and we are always looking for healthy snacks. We have the worst sweet teeth (tooths?) in the world! Haha Thanks for sharing this. I am officially your newest follower! You're almost to 200! Good for you! 🙂

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