Low-Fat Blueberry Muffins
Warm blueberry muffins fresh from the oven are hard to beat. Try this low-fat version for breakfast or as part of a low-fat brunch.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 2cups all-purpose flour
- ⅓cup sugar
- 1teaspoon baking powder
- ½teaspoon baking soda
- ¼teaspoon salt
- 1cup nonfat milk
- 2tablespoons canola oil
- 1large egg ( lightly beaten )
- 1teaspoon vanilla
- 1cup blueberries (fresh or frozen)
Instructions
Step 1
Heat the oven to 400 F. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups .Step 2
In a large bowl, whisk together the flour, sugar, baking powder , baking soda, and salt.Step 3
In a separate small bowl, combine milk, canola oil, egg, and the vanilla extract .Step 4
Make a well in the center of the dry ingredients and add the wet mixture. Stir until all the ingredients are combined and the batter is just moist.Step 5
Gently fold in the blueberries.Step 6
Pour batter into the muffin cups until 2/3 full. Bake for 18 to 20 minutes, until the muffins are golden and a toothpick inserted into the muffins comes out clean. Cool the muffins on a wire rack.