Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Low Fat Blueberry Muffins With Yogurt
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 35 min
- Servings
- 24.00 muffins, serving(s)
Categories
- Bakery muffins
- bakery / muffins
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Low-fat
Servings & Nutrition
Original recipe serves 24. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Low Fat Blueberry Muffins With Yogurt brings together 2 cups flour, 1 1/2 cups whole wheat flour, 1/2 cup wheat bran in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 24 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Ingredients
- 2 cups flour
- 1 1/2 cups whole wheat flour
- 1/2 cup wheat bran
- 1 1/4 cups white sugar
- 2 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 4 egg whites
- 1 cup lemon low fat yogurt
- 1 cup applesauce
- 4 tablespoons canola oil
- 2 teaspoons lemon zest, grated
- 2 cups blueberries
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
Preheat oven to 400 degrees.
Combine flour, sugar, baking powder, baking soda and salt in large bowl.
Combine egg whites, yogurt, applesauce, oil and zest. (The zest is optional. I don't add it).
Stir wet mixture into dry mixture, just until moistened.
Fold in blueberries (fresh or frozen).
Divide into muffin cups.
Bake for 25 minutes.
Keep Cooking
Looking for more Low-fat recipes?
Boozy Jalapeno Cranberry Sauce
Want to avoid talking politics at your family dinner? This cranberry sauce is an excellent distraction!
View recipe
Charlotte’s Kicking Salad Dressing
From the CFiander Family Collection: Embrace the art of improvisation with this versatile recipe that will convert you from store bought!
View recipe
Chicken Noodle Parsnip Soup
A unique spin on a classic, using parsnips and dill along with carrots. This comforting soup is perfect for chilly days.
View recipeWant more ideas? Browse the full recipe collection.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Keep My Own Notes With This Recipe
Create your free My Kitchen account
Start your free 30-day trial and we’ll open the recipe notes so you can keep your own notes with this recipe.
No payment information required.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
