Recipe: Perfect Low Fat Cran-Blueberry Muffins

Low Fat Cran-Blueberry Muffins. However, low-fat foods aren't necessarily bad, as long as they're made with real ingredients. None of that fake stuff goes into That's why, when it comes to low-fat baked goods, these Low-Fat Blueberry Cream Cheese Muffins are at the top of my list. Reviews for: Photos of Low-Fat Blueberry Bran Muffins.

Warm blueberry muffins fresh from the oven are hard to beat. Try this low-fat version for breakfast or as part of a low-fat brunch. The fat of traditional recipes is cut by using a small amount of heart-healthy canola oil instead of butter or margarine and fat-free milk is used instead of whole or skim milk. You can have Low Fat Cran-Blueberry Muffins using 14 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Low Fat Cran-Blueberry Muffins

1. Prepare 2 cup of all-purpose flour.
2. You need 1/2 cup of granulated sugar.
3. You need 2 1/2 tsp of baking powder.
4. It's 1 tsp of salt.
5. You need 3/4 cup of unsweetened applesauce.
6. You need 1 cup of 1% milk (can substitute soy or almond milk for dairy free option).
7. You need 1 tsp of vanilla extract.
8. Prepare 1/2 cup of unsweetened dried cranberries (such as Ocean Spray Craisins).
9. It's 1/2 cup of fresh blueberries washed and gently dried (may use frozen, thaw first, but fresh is best).
10. Prepare of Optional topping.
11. It's 2 tsp of additional sugar.
12. You need 1/4 tsp of ground cinnamon.
13. It's of non-food.
14. You need 12 of paper muffin tin liners.

Creating a low carb blueberry muffins recipe is not too hard, but my standards were high. Can You Use Frozen Blueberries For Low Carb Muffins? Muffins freeze beautifully and make a quick, morning breakfast on the run. A low carb blueberry cream cheese muffins recipe that's.

Low Fat Cran-Blueberry Muffins instructions

1. Preheat oven to 400°F and place one paper liner per well in a muffin tin..
2. In a medium bowl place the flour, sugar, salt and baking powder. Stir to combine..
3. Add applesauce, milk and vanilla. Stir until just incorporated..
4. Gently fold in cranberries and blueberries..
5. Fill paper lined muffin cups evenly until all batter is used, a little over 3/4 full each. Mix additional sugar and cinnamon in a small bowl and sprinkle on top of batter in each cup if desired..
6. Bake in pre-heated oven 20-25 minutes or until golden and a toothpick inserted in the center comes out clean. Do not over-Bake or they will be dry..
7. Remove from oven. Let cool in muffin tin for 10 minutes. Remove muffins from tin and place on wire rack to cool completely. Eat and enjoy a "better for you" muffin!.
8. NOTE: If you would like to enjoy these warm you will have to spray your paper liners with cooking spray. Due to the lack of oil they tend to stick to the liners while still warm. They sometimes stick when cool as well, so spraying anyway may be desired. Although this does add a trivial amount of oil. They always come clean out of the paper on day two without spray, for some crazy reason. Lol. You can also spray your muffin tin directly instead of using paper liners..

Fresh or frozen blueberries work in this recipe. It's tricky to find sweet fresh blueberries all year round. Oil is my favorite fat to use when making these blueberry muffins. I usually use butter when baking since I love the flavor, but after. Low in fat and low in calories and a perfect way to start the day.

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