Low Fat - Whole Wheat Blueberry Muffins |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 16 |
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Low fat & heart healthy ... that says it all! You won't be disappointed. Ingredients:
2 cups whole wheat flour |
1/3 cup sugar (1/2 sugar & 1/2 splenda) |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
2 teaspoons vanilla extract |
1 teaspoon cinnamon |
1/4 teaspoon salt (i use himalayan salt, but you can use the regular) |
1 cup milk (1% or non-fat milk) |
2 tablespoons canola oil |
1 large egg, lightly beaten |
1 1/4 cups blueberries |
Directions:
1. Preheat oven to 400 degrees.
2. Coat a non-stick 12-cup muffin pan with cooking spray or line with paper cups.
3. In a large bowl, stir flour, sugar, baking powder, baking soda, cinnamon, and salt together.
4. In a small bowl, combine milk, canola oil, vanilla and egg.
5. Make a well in the center of the dry ingredients and add milk, oil, vanilla and egg mixture.
6. Stir until just moist. Fold in blueberries.
7. Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
8. Cool on wire rack.
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