Blueberry Muffins

Blueberry Muffins

Ready in 45 minutes

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

Tip: Another recipe with the exact-same name "Blueberry Muffins" ranks higher.

4 avg, 2 review(s) 100% would make again

Ingredients

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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

Original recipe makes 12

Servings  

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.

Credits

Added on Award Medal
Verified by stevemur

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 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 4 years 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.]
heidim 8 years ago
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