Low Fat Cran-Blueberry Muffins. However, low-fat foods aren't necessarily bad, as long as they're made with real ingredients. None of that fake stuff goes into That's why, when it comes to low-fat baked goods, these Low-Fat Blueberry Cream Cheese Muffins are at the top of my list. Reviews for: Photos of Low-Fat Blueberry Bran Muffins.

Warm, fresh blueberry muffins are hard to beat. They are perfect in so many ways: a great grab-and-go breakfast, a treat to be enjoyed during brunch, or really a tasty bite any time of day. I did change a couple of things to fit my dietary needs. You can have Low Fat Cran-Blueberry Muffins using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Low Fat Cran-Blueberry Muffins

You need 2 cup of all-purpose flour.
It's 1/2 cup of granulated sugar.
Prepare 2 1/2 tsp of baking powder.
You need 1 tsp of salt.
You need 3/4 cup of unsweetened applesauce.
It's 1 cup of 1% milk (can substitute soy or almond milk for dairy free option).
It's 1 tsp of vanilla extract.
You need 1/2 cup of unsweetened dried cranberries (such as Ocean Spray Craisins).
You need 1/2 cup of fresh blueberries washed and gently dried (may use frozen, thaw first, but fresh is best).
You need of Optional topping.
You need 2 tsp of additional sugar.
Prepare 1/4 tsp of ground cinnamon.
Prepare of non-food.
Prepare 12 of paper muffin tin liners.

If you use the soy milk these are dairy-free. They look like they'd be fabulous with fresh blueberries! A low carb blueberry cream cheese muffins recipe that's more like mini cheesecakes. Low in fat and low in calories and a perfect way to start the day.

Low Fat Cran-Blueberry Muffins instructions

Preheat oven to 400°F and place one paper liner per well in a muffin tin..
In a medium bowl place the flour, sugar, salt and baking powder. Stir to combine..
Add applesauce, milk and vanilla. Stir until just incorporated..
Gently fold in cranberries and blueberries..
Fill paper lined muffin cups evenly until all batter is used, a little over 3/4 full each. Mix additional sugar and cinnamon in a small bowl and sprinkle on top of batter in each cup if desired..
Bake in pre-heated oven 20-25 minutes or until golden and a toothpick inserted in the center comes out clean. Do not over-Bake or they will be dry..
Remove from oven. Let cool in muffin tin for 10 minutes. Remove muffins from tin and place on wire rack to cool completely. Eat and enjoy a "better for you" muffin!.
NOTE: If you would like to enjoy these warm you will have to spray your paper liners with cooking spray. Due to the lack of oil they tend to stick to the liners while still warm. They sometimes stick when cool as well, so spraying anyway may be desired. Although this does add a trivial amount of oil. They always come clean out of the paper on day two without spray, for some crazy reason. Lol. You can also spray your muffin tin directly instead of using paper liners..

One recipe of theirs that I return to all the time, are these low-fat blueberry muffins. I have made a few tiny alterations over the years but the basic recipe. Combine egg whites, buttermilk, juice concentrate, and vanilla. This healthy blueberry muffins are incredibly moist, tender, and bursting with berries! You can make these "normal" blueberry muffins, or you can make them totally summery and use reduced sugar orange juice.