Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Moist Blueberry Coffee Cake Muffins (Low Fat)

StarStarStarHalf starEmpty star

Your rating

Moist Blueberry Coffee Cake Muffins (Low Fat)

These blueberry muffins are very moist and has a great coffee cake like texture, just like the name. They are made with whole wheat flour, canola oil, applesauce and a bit butter. Great muffins at any time of the day. Nobody can resist these muffins.

 

Yield

16 servings

Prep

15 min

Cook

26 min

Ready

45 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
6 tablespoons canola oil
or light olive oil, at room temperature
Camera
3 tablespoons applesauce
unsweetened
Camera
3 tablespoons butter, unsalted
melted
Camera
1 ¼ cups sugar
Camera
4 large eggs
at room temperature
Camera
2 teaspoons vanilla extract
Camera
8 ounces sour cream
low fat, 1 cup
Camera
¼ cup milk
Camera
2 cups whole-wheat flour
Camera
½ cup all-purpose flour
Camera
2 teaspoons baking powder
Camera
½ teaspoon baking soda
Camera
¼ teaspoon salt
Camera
1 pint blueberries
fresh or frozen
* Camera

Ingredients

Amount Measure Ingredient Features
9E+1 ml canola oil
or light olive oil, at room temperature
Camera
45 ml applesauce
unsweetened
Camera
45 ml butter, unsalted
melted
Camera
296 ml sugar
Camera
4 large eggs
at room temperature
Camera
1E+1 ml vanilla extract
Camera
231.2 ml/g sour cream
low fat, 1 cup
Camera
59 ml milk
Camera
473 ml whole-wheat flour
Camera
118 ml all-purpose flour
Camera
1E+1 ml baking powder
Camera
2.5 ml baking soda
Camera
1.3 ml salt
Camera
473 ml blueberries
fresh or frozen
* Camera

Directions

Preheat the oven to 350℉ (180℃).

Coat muffin pans with cooking spray, or greased with butter, or line with muffin papper.

In a large bowl, whisk together canola oil, applesauce, butter and sugar until well blended, about 3 minutes.

Whisk in the eggs 1 at a time, then whisk in the vanilla, sour cream, and milk until well combined.

In another large bowl, sift together the flour, baking powder, baking soda, and salt.

Add the flour mixture to the batter and mix with a wooden spoon until just incorporated and moistened.

Gently fold in the blueberries and be sure the batter is completely mixed without any dry spot left.

Divide the batter amont the prepared muffin pans, filling each cup just over the top, and bake for about 30 minutes, until the muffins are lightly browned on top and a wooden stick inserted in the center comes out clean.

Cool in the pans on a wire rack for 10 minutes.

Transfer muffins onto the wire rack, serve warm or at room temperature.

The muffins can be kept in an air-tight container or zip-lock bag in the refrigerator for a few days or in the freezer for up to 1 month.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

How do you fill the muffin tins "over the top?" Hot Springs AR
maxmar1023@aol.com
Max

happyzhangbo

I filled the muffin tins almost full, during the baking, they puffed a lot, then had this over the top looking.

 

 

Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 23944% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 82mg 3%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 8%
Sugars g
Protein 9g
Vitamin A 5% Vitamin C 1%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe