Monday, July 30, 2012

Blueberry Muffin Recipe

Today I felt like baking. I usually do a lot of baking in the summer because I find it fun to do when I have nothing better to do. I finished all my AP Biology homework (I still can't believe I had to do homework during vacation) so I decided to bake so muffins. I used a recipe I found online but I modified it because I didn't have some ingredients. They were so yummy! Here is the low fat muffin recipe:

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes


  • 1 cup sliced strawberries blueberries
  • 1 tsp granulated sugar
  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • ½ tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup brown sugar granulated sugar
  • 1 large egg, lightly beaten
  • 1 large egg white
  • 3 tbsp canola oil
  • 1 cup fat-free, plain yogurt milk
  • 1 tsp vanilla extract


Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper cases or spray with nonstick cooking spray.
Combine sliced blueberries with teaspoon of sugar in a small bowl. Set aside.
Place flours, cinnamon, baking powder, baking soda, salt and other sugar in a large mixing bowl.
Add beaten egg and egg white, oil, milk and vanilla extract. Mix until just combined.
Stir in sliced strawberries.
Divide batter among prepared muffin cups.
Bake for 18-20 minutes.
Makes 12 muffins.

Per muffin: Calories 121, Calories from Fat 38, Total Fat 4.1g (sat 0.3g), Cholesterol 18mg, Sodium 167mg, Carbohydrate 16.6g, Fiber 1.7g, Protein 4.2g

 Mine turned a bit blueish because I used frozen blueberries, but they were still DELICIOUS! :D

No comments:

Post a Comment

Thank you so much for commenting on The Chic Cupcake! I love to hear what you have to say. Follow me, and I will follow you back! :)

Related Posts Plugin for WordPress, Blogger...