Low-Fat Blueberry Muffins

Low-Fat Blueberry Muffins
Servings: 12 Yield: 12 standard muffins Prep 10 mins Bake 375°F 20 mins

Ingredients

  • Lemon Sugar Topping:
  • 1/4 cup sugar
  • 1/2 teaspoon grated lemon zest
  • Muffins:
  • 1 cup fresh blueberries
  • 1 3/4 tablespoons all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large egg whites
  • 1 container (6 ounces) low-fat lemon yogurt
  • 1/3 cup skim milk
  • 1/4 cup unsweetened applesauce
  • 1/2 cup sugar
  • 1 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract

Make It

1. Heat oven to 375 degrees F. Spray bottoms of 12 standard muffin cups.

Lemon-Sugar Topping:

2. In small bowl, mix sugar and lemon zest.

Muffins:

3. In another small bowl, combine blueberries and 1 tablespoon flour; toss to coat blueberries. In large bowl, whisk together remaining flour, baking powder, baking soda and salt.

4. In medium-size bowl, whisk egg whites, yogurt, milk, applesauce, sugar, lemon zest and vanilla; stir in blueberries. Make a well in flour mixture; pour in egg white mixture. Stir just until dry ingredients are moistened.

5. Spoon 1/4 cup batter into each cup. Sprinkle 1 teaspoon Topping on each. Bake in 375 degree F oven for 20 minutes or until toothpick comes out clean.

6. Cool pan on rack 5 minutes. Remove muffins; cool on rack. Makes 12 standard muffins.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 142, Fat, total (g): , chol. (mg): 1, sat. fat (g): , carb. (g): 31, fiber (g): 1, pro. (g): 3, sodium (mg): 251, Percent Daily Values are based on a 2,000 calorie diet.