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Ingredients
| all-purpose flour (unsifted): 1 3/4 cups |
| light brown sugar (packed): 3/4 cup |
| whole wheat flour: 1/2 cup |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| whole nutmeg: 1/4 tsp |
| ground cinnamon: 1 tsp |
| low fat buttermilk: 1 1/4 cups |
| unsweetened applesauce: 1 1/4 cups |
| eggs: 1 (large) |
| vegetable oil: 1 tsp |
| vanilla extract: 1 tsp |
| blueberries: 1 1/2 cups (fresh) |
Low Cal Blueberry Applesauce Muffins
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
16 serving(s)
Tags
- Preheat oven to 400 degrees.
- Lightly coat a 16-cup muffin pan with cooking spray.
- Mix together 1 1/2 cups all-purpose flour, sugar, whole-wheat flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl. Make a well in the center of the mixture.
- Whisk together the buttermilk, applesauce, egg, oil, and vanilla extract in a small bowl.
- Toss the blueberries in 1/4 cup all-purpose flour to lightly coat the berries.
- Pour the buttermilk mixture into the flour mixture and stir until the batter is just moistened. Fold in the blueberries.
- Divide the mixture evenly among the muffin cups. Bake the muffins for 20 minutes. Cool the muffins in the pan on a rack for 5 minutes. Remove the muffins and serve warm or at room temperature.