Breakfast

Lowfat and Healthy Blueberry Muffins is for Breakfast, Dessert.

Lowfat and Healthy Blueberry Muffins takes 30 minutes to prepare.

Lowfat and Healthy Blueberry Muffins takes 15 minutes to cook.

Lowfat and Healthy Blueberry Muffins makes 6 servings.

The ingredients for Lowfat and Healthy Blueberry Muffins are:

2 tbsp of light margarine spread
1/2 c. Splenda for baking
1 egg, large
2 tbsp of non-fat yogurt
1/2 tsp vanilla extract
1 c all-purpose white flour
1/2 c all purpose whole wheat flour
2 tbsp wheat germ
1/4 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1/2 c. nonfat buttermilk
1/2 c frozen or fresh blueberries

Here is how you make Lowfat and Healthy Blueberry Muffins:

Makes 6 regular sized muffins. This recipe may be doubled.Cream together light spread and splenda until smooth. Add egg, yogurt and vanilla extract. Combine until creamy. Combine flours, salt, baking power and baking soda together in a small bowl. Sift gradually into butter/yogurt mixture. Add Wheat Germ. Mix until doughy, add buttermilk 1/2 c at a time. Gently fold in blueberries, careful not to overmix.Pour into regular sized muffin pan and bake at 375 for 15-18 minutes.Number of Servings: 6Recipe submitted by SparkPeople user JLLUTZ2211.

The nutritional information for Lowfat and Healthy Blueberry Muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 246.5

• Total Fat: 3.4 g
• Cholesterol: 36.3 mg
• Sodium: 489.6 mg
• Total Carbs: 43.8 g
• Dietary Fiber: 2.4 g
• Protein: 6.1 g