Low-Fat Blueberry Muffins
A low-fat blueberry muffin recipe, perfect for breakfast or brunch, offers a healthy alternative to a classic baked good.
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Instructions
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Preheat the oven to 400°F and prepare a 12-cup muffin pan with cooking spray or paper liners.
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Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
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In a separate bowl, combine milk, canola oil, egg, and vanilla extract.
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Add the wet mixture to the dry ingredients, stirring until just combined.
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Fold in the blueberries.
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Fill muffin cups two-thirds full. Bake for 18 to 20 minutes until golden, then cool on a wire rack.
Nutritional Info (per serving)
Calories:
138 kcal
Carbohydrate:
24 g
Cholesterol:
16 mg
Fiber:
1 g
Protein:
3 g
Saturated Fat:
0 g
Sodium:
152 mg
Sugar:
8 g
Fat:
3 g
Unsaturated Fat:
0 g