Low Fat Blueberry Muffin
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
| Recipe Yield | 10.59 oz |
| Number of Servings | 12 |
| Serving Size | 0.88 oz |
Ingredients
7.06 oz
All-Purpose Flour
2 tsp
baking powder
1 tsp
salt
2 pieces
Egg
3.53 oz
sugar
7.06 oz
low-fat yogurt
1.69 fl oz
vegetable oil
1 tsp
vanilla extract
5.30 oz
blueberries
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
In a large bowl, whisk together the flour, baking powder, and salt.
Step 3
In another bowl, beat the eggs and sugar until creamy. Add the yogurt, vegetable oil, and vanilla extract. Mix well.
Step 4
Gradually add the wet ingredients to the dry ingredients. Stir until just combined.
Step 5
Gently fold in the blueberries.
Step 6
Spoon the batter into a greased muffin tin, filling each cup about 2/3 full.
Step 7
Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Fat:
3 g
(27
kcal)
Protein:
4 g
(16
kcal)
Carbohydrates:
27 g
(108
kcal)
| Calories | 1.32 kcal | 0.07% |
| Vitamin A | 0.0176 IU | 0% |
| Monounsaturated Fat | 0.0088 g | 0% |
| Saturated Fat | 0.0088 g | 0.01% |
| Fat | 0.0264 g | 0.02% |
| Carbohydrates | 0.2376 g | 0.05% |
| Sodium | 1.32 mg | 0.26% |
| Fibers | 0.0088 g | 0.02% |
| Sugars | 0.088 g | 0% |
| Protein | 0.0352 g | 0.04% |
| Vitamin C | 0.0352 mg | 0.04% |
| Calcium | 0.0528 mg | 0.01% |
| Iron | 0.0528 mg | 0.01% |
| Potassium | 0.88 mg | 0.18% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.308 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0088 mg | 0.06% |
| Zinc | 0.0088 mg | 0% |
| Selenium | 0.0704 mcg | 0.01% |
| Vitamin D | 0.0088 mcg | 0.06% |
Recipe Attributes
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