Low Fat Blueberry Muffins

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This week’s original recipe is from The Ultimate Southern Living Cookbook.  If I had to count out on one hand my favorite cookbooks, this one would be one of my five favorites.  With a few minor tweaks, I have been able to make a very low fat version of these blueberry muffins.  You can make these in regular size muffin tins, but I decided to make the mini version this time.  I thought it might make it easier for the kids to pop them in their mouths in the morning before they headed out the door to school.

Additional Comments
  • The original recipe called for vegetable oil instead of apple sauce.  It also had a cinnamon streusel topping which is 1/4 cup sugar, 2 1/2 tablespoons all-purpose flour, 1/2 teaspoon ground cinnamon, and 1 1/2 tablespoons butter or margarine.  Combine dry ingredients and cut butter in with a pastry cutter and sprinkle mixture over the top of the muffins prior to cooking.  The recipe will not be low fat anymore, but it is very yummy that way!
  • This recipe is a great make ahead recipe.  Just freeze pre-made muffins to pop out on busy mornings or for company.