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LowFat - Blueberry Muffins

Source of Recipe

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List of Ingredients

Blueberry Muffins

1 1/2 cups (375 ml) all-purpose flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) salt
2 eggs
1/2 cup (125 ml) skim milk
2 Tbs (30 ml) vegetable oil
1/2 tsp (2 ml) vanilla extract
1 cup (250 ml) frozen blueberries, thawed and juices reserved

Combine the flour, baking powder, and salt in a mixing bowl. In a
separate bowl, beat together the eggs, milk, oil, vanilla, and about
1/2 cup (125 ml) of the reserved blueberry juice. Add this mixture
along with the blueberries to the dry ingredients and mix until
thoroughly combined. Fill muffin tins about 2/3 full with the batter
and bake in a preheated 400F (200C) oven for 20 to 25 minutes. Makes
12 muffins.


Recipe