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Non-Fat Blueberry Muffins

Non-Fat Blueberry Muffins recipe image
These Non-Fat Blueberry Muffins offer a guilt-free way to enjoy a classic breakfast treat. By using egg whites and skim milk instead of butter or oil, you get a tender crumb that is surprisingly moist and airy. The natural sweetness of the blueberries shines through, balanced by a hint of vanilla and a touch of sugar. Perfect for a quick morning grab-and-go snack or a healthy afternoon tea companion. They are easy to whip up with pantry staples and provide a nutritious start to your day. Enjoy them warm from the oven for the best flavor and texture.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 11
Calories: 734.7
Dietary: Vegetarian
Description
These Non-Fat Blueberry Muffins offer a guilt-free way to enjoy a classic breakfast treat. By using egg whites and skim milk instead of butter or oil, you get a tender crumb that is surprisingly moist and airy. The natural sweetness of the blueberries shines through, balanced by a hint of vanilla and a touch of sugar. Perfect for a quick morning grab-and-go snack or a healthy afternoon tea companion. They are easy to whip up with pantry staples and provide a nutritious start to your day. Enjoy them warm from the oven for the best flavor and texture.
Ingredients
  • 2 cup Sifted all-purpose flour
  • 1 teaspoon Baking soda
  • 2 teaspoon Baking powder
  • 1/2 cup Granulated sugar
  • 1/2 teaspoon Salt
  • 4 ea Eggs whites
  • 1 1/4 cup Skim milk
  • 1 cup Fresh or frozen Blueberries
Directions
  1. 1
    Preheat oven to 400 degrees F (200 degrees C).
  2. 2
    Lightly coat twelve 2 to 2 1/2 inch muffin pan cups with non-fat cooking spray.
  3. 3
    In a large bowl, sift together the flour, baking soda, baking powder, and salt.
  4. 4
    In a medium bowl, whisk together the egg whites and skim milk until well combined.
  5. 5
    Make a well in the center of the dry ingredients and pour in the egg mixture and sugar.
  6. 6
    Gently stir with a spatula until just combined; the batter should be slightly lumpy.
  7. 7
    If using frozen blueberries, ensure they are thawed and drained. Gently fold the blueberries into the batter.
  8. 8
    Spoon the batter into the prepared muffin cups, filling them about two-thirds full.
  9. 9
    Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  10. 10
    Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 11

Amount Per Serving
Calories 734.7kcal
% Daily Value *
Total Fat 12.3g19%
Saturated Fat 3.6g18%
Cholesterol 373.0mg125%
Sodium 2945.7mg123%
Total Carbohydrate 126.7g43%
Dietary Fiber 3.2g13%
Sugars 35.2g
Protein 27.6g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, do not overmix the batter, as this can lead to tough muffins. A few lumps are normal and desired.

If using frozen blueberries, do not thaw them before folding into the batter to prevent them from turning the batter purple. However, if you choose to thaw them, drain any excess liquid well.

These muffins store well in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.

For added flavor, consider adding a teaspoon of vanilla extract or a pinch of lemon zest to the wet ingredients.

Keywords: blueberry, muffins, non-fat, low-fat, healthy, breakfast, snack, egg whites, skim milk, baking, vegetarian, easy, quick, berries
Read it online: https://www.chefs-mate.com/recipe/non-fat-blueberry-muffins/