Smart Blueberry Muffins

Yield: 1 dozen muffins

Exchanges per muffin:
1 Starch
1 Fat

Per muffin:
Calories 130
Carbohydrate 19.0g
Protein 3.8g
Fat 4.3g
Cholesterol 0mg
Fiber 1.5g
Sodium 73mg


1 1/3 cups all-purpose flour
1 cup quick-cooking oats, uncooked
¼ cup granulated brown sugar substitute
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup skim milk
¼ cup frozen egg substitute, thawed
3 tablespoons vegetable oil
1 cup fresh or frozen blueberries, thawed
Vegetable cooking spray


1. Combine first 6 ingredients in a medium bowl; make a well in center of mixture.

2. Combine milk, egg substitute, and oil; add to dry ingredients, stirring just until moistened.

3. Fold in blueberries.

4. Spoon batter into muffin pans coated with cooking spray, filling three-fourths full. Bake at 425 degrees F for 25 minutes or until golden.


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