Brunch

low fat/egg free blueberry muffins is for Snack.

low fat/egg free blueberry muffins takes 10 minutes to prepare.

low fat/egg free blueberry muffins takes 20 minutes to cook.

low fat/egg free blueberry muffins makes 12 servings.

The ingredients for low fat/egg free blueberry muffins are:

1 ? cups flour
? cup sugar
1 teaspoon salt
1-2 teaspoons cinnamon
2 teaspoons baking powder
? cup milk (dairy, soy, almond, or rice)
? cup canola oil
1 cup blueberries, fresh or frozen

Here is how you make low fat/egg free blueberry muffins:

Heat oven to 400?F. Prepare muffin pan with non-stick spray or cupcake liners.Mix dry ingredients in a large bowl (flour, sugar, salt, cinnamon and baking powder). Add milk and oil. Stir until blended.Carefully fold in washed blueberries (you can use frozen berries; don?t thaw them first).Divide batter into 10-12 muffin tins.Optional crumb topping: if desired, combine ? cup sugar, 2 tablespoons + 2 teaspoons flour, 1 tablespoon butter and 1 teaspoon cinnamon. Mix together with a fork until crumbly and sprinkle over muffin batter before baking.Bake 22-28 minutes. Makes 10-12 muffins.Serving Size: makes 10-12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user MAGGYSARAH82.

The nutritional information for low fat/egg free blueberry muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 142.2

• Total Fat: 4.8 g
• Cholesterol: 0.8 mg
• Sodium: 199.8 mg
• Total Carbs: 22.7 g
• Dietary Fiber: 0.8 g
• Protein: 2.2 g

The dietary needs meet for low fat/egg free blueberry muffins is Low Fat