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Moist Breakfast Blueberry Muffins

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Moist Breakfast Blueberry Muffins recipe













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium


2 each egg whites
¾ cup sugar
½ cup applesauce
½ cup milk, skim
1 tablespoon maple syrup
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups blueberries
fresh or frozen


Set the oven to 375℉ (190℃).

Thoroughly grease a muffin tray with 12 large muffin cups and set aside until ready to use (I just use a nonstick muffin pan).

In the bowl of an electric mixer, beat the egg whites until frothy.

Add the sugar and beat for 1 minute. Stir in the applesauce, milk, maple syrup and vanilla.

Add the flour, baking powder and salt and mix just until the dry ingredients are moistened. Gently fold in the blueberries. Spoon the batter into the greased muffin cups and bake in the preheated oven for 20 to 25 minutes or until golden and the center springs back when gently pressed.

Remove the muffins from the oven and set on a metal cooling rack for 10 to 20 minutes. Using a knife, cut around each muffing and gently ease them out of the pan, making sure they don't fall aparat (these need to be cool to remove from the pan).

Set on the cooling rack.

Makes 12 muffins.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 1462% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 105mg 4%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 6%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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