Blueberry Muffins recipe
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Blueberry Muffins

Eggbeaters Muffins Modified. Weight Watchers 5 points per muffin. Muffins are dense, with subtle butter flavor. Not oversweet, and my husband loved them (and had no clue they were made with splenda). Great warmed with a little butter on top.

Posted by: heidim  [give medal]

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Servings: 12 Servings
Total Time (median): 0 : 45 Active Time: 0 : 30

US/Metric: [convert to metric]

Ingredients

  • 1 cup All purpose flour (blend with 1 cup ww flour below)
  • 1 cup Whole-wheat flour
  • 4 tablespoon Sugar substitute (blend with 4 tablespoon sugar below)
  • 4 tbs Sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Lemon Rind
  • 1 cup Skim milk
  • 1/4 cup Egg white Eggbeaters Brand used
  • 1/4 cup Butter melted
  • 3/4 cup Blueberries fresh
  • 1/4 cup Whole-wheat flour (blend with 1/4 cup all purpose, below)
  • 1/4 cup All purpose flour
  • 1/4 cup Sugar (blend with 3 tablespoon sugar subsitute below)
  • 3 tablespoon Sugar substitute
  • 1/4 cup Butter melted

Preparation

1. In a large bowl, combine flour, sugar, baking powder, and lemon peel; set aside.

2. In a medium bowl, combine milk, Egg Beaters and melted butter.

3. Stir into flour mixture just until moistened; gently stir in blueberries.

4. Spoon batter into 12, 2 inch muffin pan cups. Sprinkle crumb topping over muffins. Bake at 400 degrees for 15 to 18 minutes or until lightly browned.

Crumb Topping: In a small bowl, combine cup flour blend and cup sugar blend. With a pasty blender, cut in 1/4 cup butter till mixture resembles course crumbs.


Cuisine: American Main Ingredient: Blueberry

Tags: Low Sugar, Bake, Liked, Breakfast, Bread, Weight Watchers, American, Blueberry, Summer, Buttery [edit]

Groups: Weight Watchers, Weight Watchers[edit]

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Blueberry Muffins Reviews

100% would make "Blueberry Muffins" again.

[add your review]

I did make a lot of changes also from the posted recipe. Instead of basically a whole stick of butter or margarine in the recipe, I sub in unsweetened applesauce and only added 2 Tbsp margarine in the muffins since you need some oil. So the top crumble was more of a spread, but I didn't mind, it really cut out a few hundred calories from the finished product. I got each muffin down to 134 calories by using more splenda than sugar and subbing out lots of margarine. I enjoyed the burst of blueberries and the tenderness of whole wheat pastry flour.

pineapplebutterpineapplebutter : : 0:45 total time : 0:30 active time :  25w 1d ago


From original recipe: subbed butter for margarine and reduced original amount from 1/3 cup to 1/4 cup; subbed out half each flour with whole-wheat flour, and sugar with splenda.

Last 5 ingredients are for Crumb topping.

[I posted this recipe.]

heidimheidim :  :  3y 38w 4d ago


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