The No-Fat Blueberry Muffins Recipe
At a Glance
- Cook
- 18 to 22 min
- Total
- 29 min
- Servings
- 12.00 serving(s)
Categories
- Breakfast
- Dessert
- Baking
Dietary
- Low-fat
Allergens
- Wheat
- Eggs
- Milk
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for The No-Fat Blueberry Muffins Recipe brings together 2 cups sifted all-purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder in a practical dish for home cooking. It takes about 29 min to prepare and cook. It makes approximately 12 servings.
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Equipment
12-cup muffin pan, large bowl, medium bowl, spatula
Ingredients
- 2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 4 egg whites
- 1 1/4 cups skim milk
- 1 cup fresh blueberries or 1 cup frozen blueberries
- non-fat cooking spray
Instructions
Preheat oven to 400°F.
Spray twelve 2 to 2 1/2 inch muffin pan cups.
Into large bowl, sift flour with soda, powder and salt.
Into medium size bowl beat egg whites and milk.
Add sugar, then egg mixture into large bowl.
With spatula, blend until throughly combined (mixture should be slightly lumpy).
Gently fold blueberries into mixture.
Spoon batter into prepared muffin cups about 2/3 cups from top.
Bake 18 to 22 minutes.
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