|Nutritional Guidelines (per serving)|
Warm, fresh blueberry muffins are hard to beat. And when the fat of traditional recipes is cut by using a small amount of heart-healthy canola oil instead of butter or margarine, and fat-free milk instead of whole or 2% milk it's a win-win situation.
Low-fat buttermilk would work well, too, as will fresh or frozen blueberries.
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup nonfat milk
- 2 tablespoons canola oil
- 1 large egg (lightly beaten)
- 1 teaspoon vanilla
- 1 cup blueberries (fresh or frozen)
Heat oven to 400 F. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
In a separate small bowl, combine milk, canola oil, egg and vanilla.
Make a well in the center of the dry ingredients and add the milk-oil-egg mixture. Stir until just moist.
Fold in blueberries.
Fill muffin cups 2/3 full and bake 18 to 20 minutes until golden. Cool on wire rack.