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Also part of the UPMC family:

Low-Fat Whole Wheat Blueberry Muffins Recipe

Ingredients

  • 1 cup whole wheat flour
  • 1 cup whole wheat pastry flour
  • 1 Tbsp. baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 2 egg whites
  • 1 cup 1% or nonfat milk
  • 1/3 cup applesauce
  • 1 cup frozen blueberries

Nutritional Info

  • Servings: Makes 12 small Muffins
  • Serving Size: 1 muffin
  • Calories: 110
  • Carbs: 25 g
  • Fat: 0.5 g
  • Protein: 4 g
  • Sodium: 250 mg
  • Sugar: 12 g

Directions

Preheat oven to 375 degrees F. Sprinkle 1/4 cup whole wheat flour over blueberries and set aside.

Place all dry ingredients in a mixing bowl. Mix egg whites, milk and applesauce in a separate bowl.

Add liquid ingredients to dry ingredients and mix gently to moisten. Add blueberries. Do not over mix!

Spoon into muffin pans lined with muffin papers.

Bake at 375 degrees F for 20-25 minutes until done.

Kindly Submitted by “Second Act Kitchen”

Low-Fat Whole Wheat Blueberry Muffins 

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