Best 8 Low Cholesterol Blueberry Muffins Ii Recipes
Blueberry muffins are a timeless classic that can be enjoyed by people of all ages. This delightful treat is often served as a breakfast or brunch item, but it can also be enjoyed as a snack or dessert. The problem with most blueberry muffin recipes is that they are high in cholesterol. This can be a problem for people who are trying to lower their cholesterol levels or who have heart disease. However, there are a number of ways to make blueberry muffins that are low in cholesterol without sacrificing any of the flavor.
Check out the recipes below so you can choose the best recipe for yourself!
LOW-CHOLESTEROL BLUEBERRY MUFFINS II
Low-cholesterol muffins.
Provided by JJOHN32
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease 12-cup muffin tin. Set aside.
- Mix 1/4 cup of the flour with the blueberries. Set aside. Beat egg white and 1 tablespoon oil lightly in bowl. Stir in milk and melted margarine or oil.
- In separate bowl, mix together flour, baking powder, salt, and sugar. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy. DO NOT OVERMIX. Fold in blueberries. Fill each tin two-thirds full with batter. Bake in preheated oven 20-25 minutes or until golden brown.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 22.8 g, Cholesterol 0.2 mg, Fat 3.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 159.7 mg, Sugar 10.1 g
FAT-FREE, SUGAR-FREE & CHOLESTEROL-FREE BLUEBERRY MUFFINS!
Here's another bread recipe I've played around with while I was dieting. These make great snacks and the kids love 'em, too! Enjoy!
Provided by Jen O.
Categories Quick Breads
Time 27m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Lightly spray muffin tin with non-stick spray (I've found that paper muffin holders do not peel away from these muffins easily).
- Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
- In large bowl, sift flour. Add baking powder and the 1/3 cup Splenda. Mix together.
- In another bowl, mix the Egg Beater egg substitute, apple sauce and milk.
- Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers aren't really necessary). Gently fold in the blueberries.
- Pour batter into the prepared muffin tin, filling each cup about 2/3 full. Use the last tablespoon of Splenda to sprinkle on top of each muffin (this adds zero calories and has zero fat) and bake for 17 minutes, or until tops are light brown.
- After baking, allow muffins to cool before removing them from the tin. Please note: 1 serving = 1 muffin. Enjoy!
Nutrition Facts : Calories 118.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.3, Sodium 120.8, Carbohydrate 25.2, Fiber 1.4, Sugar 3.2, Protein 3.4
BLUEBERRY MUFFINS II
You will get gig, moist, and delicious muffins packed with fresh blueberries when you follow this simple muffin recipe.
Provided by OKBEE
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners.
- In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time and mix in.
- Mix flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries.
- Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar. Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove from oven and wait 20 minutes to remove from pans.
Nutrition Facts : Calories 181.7 calories, Carbohydrate 30.5 g, Cholesterol 34.5 mg, Fat 5.9 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 3.5 g, Sodium 164.7 mg, Sugar 18.9 g
LOW FAT BLUEBERRY MUFFINS
I just made this recipe with some frozen blueberries and we all really liked it - even my boys who don't like blueberries. It comes from a church cookbook but I have changed it to suit my tastes. You could really substitute any fruit you wanted - it's a very versatile recipe.
Provided by KLV2993
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Combine all the ingredients, except the blueberries.
- Gently fold in the blueberries.
- If using frozen berries, don't thaw- the juices won't mix through the batter as much.
- If desired, sprinkle some cinnamon and sugar on top for a little extra sweetness.
- Put in muffin tins.
- Bake at 350 for 20 minutes.
Nutrition Facts : Calories 169.2, Fat 0.7, SaturatedFat 0.2, Cholesterol 18, Sodium 273, Carbohydrate 37.3, Fiber 1.1, Sugar 18.6, Protein 3.6
LOW-FAT HIGH FIBER BLUEBERRY BRAN MUFFINS
These muffins are a great low-fat moist muffin. I used 1/2 cup brown sugar instead of the 2/3 cup called for and I felt they were sweet enough. I also added chopped apples.
Provided by Lighthouse Rita
Categories Quick Breads
Time 25m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Grease muffin cups or use paper muffin liners.
- Mix together wheat bran and milk, and let stand for 10 minutes. (I didn't do this and muffins turned out fine.).
- In a large bowl, mix together applesauce, egg, brown sugar, and vanilla.
- Beat in bran mixture.
- Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt.
- Stir into bran mixture until just blended. Fold in blueberries.
- Scoop into muffin cups.
- Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
LOW FAT BLUEBERRY MUFFINS
I found these online and am storing them here to try very soon. They look like they'd be fabulous with fresh blueberries! Plus each muffins contains only 137 calories and 2.9 grams of fat. I did change a couple of things to fit my dietary needs. If you use the soy milk these are dairy-free.
Provided by Kree6528
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
- In a large bowl, stir flour, sugar, baking powder, baking soda and salt together.
- In a small bowl, combine milk, canola oil and egg.
- Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries.
- Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
- Cool on wire rack.
LOW-CHOLESTEROL BLUEBERRY MUFFINS II
Low-cholesterol muffins.
Provided by JJOHN32
Categories Blueberry Muffins
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease 12-cup muffin tin. Set aside.
- Mix 1/4 cup of the flour with the blueberries. Set aside. Beat egg white and 1 tablespoon oil lightly in bowl. Stir in milk and melted margarine or oil.
- In separate bowl, mix together flour, baking powder, salt, and sugar. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy. DO NOT OVERMIX. Fold in blueberries. Fill each tin two-thirds full with batter. Bake in preheated oven 20-25 minutes or until golden brown.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 22.8 g, Cholesterol 0.2 mg, Fat 3.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 159.7 mg, Sugar 10.1 g
BLUEBERRY MUFFINS (NO SUGAR AND LOW FAT)
Make and share this Blueberry Muffins (no Sugar and Low Fat) recipe from Food.com.
Provided by Olha7397
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Mix first 4 ingredients in mixing bowl.
- Make a well in center.
- Add yogurt, sweetener, milk and egg to well.
- Stir just until moistened.
- Quickly stir in blueberries.
- Spray muffin cups with no stick cooking spray.
- Fill 3/4 full.
- Bake in 400 F.
- oven for about 15 to 20 minutes until golden.
- Yield: 12 medium muffins.
- NOTE: To use sugar, omit sweetener and add 1/3 cup granulated sugar.
- Add 22 calories per muffin.
- Calories per muffin with liquid sweetener.
- 109 Cholesterol.
- 19 mg Sodium.
- 143 mg Fat.
- trace Company's Coming Light Recipes.
Nutrition Facts : Calories 117.6, Fat 0.9, SaturatedFat 0.3, Cholesterol 18.6, Sodium 159.4, Carbohydrate 23.1, Fiber 0.9, Sugar 6, Protein 4.1
Tips:
- Use ripe blueberries: For the best flavor, use ripe, sweet blueberries. Fresh or frozen blueberries will work well in this recipe.
- Don't overmix the batter: Overmixing the batter will result in tough muffins. Mix just until the ingredients are combined.
- Fill the muffin cups only 2/3 full: This will prevent the muffins from overflowing during baking.
- Bake the muffins until a toothpick inserted into the center comes out clean: This is the best way to ensure that the muffins are cooked through.
- Let the muffins cool for a few minutes before serving: This will help them to hold their shape.
Conclusion:
These low-cholesterol blueberry muffins are a delicious and healthy way to start your day. They're packed with antioxidants and fiber, and they're low in saturated fat and cholesterol. Plus, they're easy to make and can be enjoyed by people of all ages. So next time you're looking for a healthy muffin recipe, try these low-cholesterol blueberry muffins. You won't be disappointed!
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