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Blueberry Muffins
Used applesauce instead of butter, so got a spread instead of a crumble for a topping, still yummy! photo by pineapplebutter Give a medal for this photo Add photo

Blueberry Muffins

Recipes »  Bread  »  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.

 "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." - pineapplebutter

Yield: 12 Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Blueberry

(4, 2) 100% would make again (reviews)

Favorite favorite of 92 people 25 people Try Soon want to try


Verified by stevemur

Servings          
Original recipe makes 12
1 cupAll purpose flour; (blend with 1 cup ww flour below)
1 cupWhole-wheat flour
4 tablespoonSugar substitute; (blend with 4 tablespoon sugar below)
4 tbsSugar
1 tablespoonBaking Powder
1/2 teaspoonLemon Rind
1 cupSkim milk
1/4 cupEgg white; Eggbeaters Brand used
1/4 cupButter; melted
3/4 cupBlueberries; fresh
1/4 cupWhole-wheat flour; (blend with 1/4 cup all purpose, below)
1/4 cupAll purpose flour
1/4 cupSugar; (blend with 3 tablespoon sugar subsitute below)
3 tablespoonSugar substitute
1/4 cupButter; melted

Blueberry Muffins 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.

Notes

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.

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  • Used applesauce instead of butter, so got a spread instead of a crumble for a topping, still yummy! photo by pineapplebutter pineapplebutter

  • photo by heidim heidim

    • Calories Per Serving: 336
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    Blueberry Muffins Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    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.
    3 years, 12 months, 1 days, 17 hours, 46 minutes 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.]
    7 years, 3 months, 12 hours, 13 minutes ago

    Tags

    1. Low Sugar
    2. Bake
    3. Liked
    4. Breakfast
    5. Bread
    6. Weight Watchers
    7. American
    8. Blueberry
    9. Summer
    10. Buttery

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