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 servingsPrep
15 minCook
26 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
canola oil
or light olive oil, at room temperature |
|
| 3 | tablespoons |
applesauce
unsweetened |
|
| 3 | tablespoons |
butter, unsalted
melted |
|
| 1 ¼ | cups |
sugar
|
|
| 4 | large |
eggs
at room temperature |
|
| 2 | teaspoons |
vanilla extract
|
|
| 8 | ounces |
sour cream
low fat, 1 cup |
|
| ¼ | cup |
milk
|
|
| 2 | cups |
whole-wheat flour
|
|
| ½ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | pint |
blueberries
fresh or frozen |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
canola oil
or light olive oil, at room temperature |
|
| 45 | ml |
applesauce
unsweetened |
|
| 45 | ml |
butter, unsalted
melted |
|
| 296 | ml |
sugar
|
|
| 4 | large |
eggs
at room temperature |
|
| 1E+1 | ml |
vanilla extract
|
|
| 231.2 | ml/g |
sour cream
low fat, 1 cup |
|
| 59 | ml |
milk
|
|
| 473 | ml |
whole-wheat flour
|
|
| 118 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 473 | ml |
blueberries
fresh or frozen |
*
|
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.
