For best results, use fresh, plump blueberries. If you don't have margarine, you can substitute with another tablespoon of vegetable oil, or unsweetened apple sauce. To add a touch of warmth, consider adding 1/2 teaspoon of ground cinnamon to the dry ingredients. These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
Low-Cholesterol Blueberry Muffins
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING12 People
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VIEWS157
Delight in these guilt-free Blueberry Muffins, where wholesome ingredients meet delectable flavor. Bursting with juicy blueberries and a touch of sweetness, these muffins are a perfect way to start your day or enjoy as a light and satisfying treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol0 mg
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Fiber1 g
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Protein2 g
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Saturated Fat0 g
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Sodium160 mg
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Sugar10 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 400 degrees F (205 degrees C). Lightly grease a 12-cup muffin tin with vegetable oil spray and set aside. (5 minutes)
02
StepIn a small bowl, gently toss 1/4 cup of the flour with the fresh blueberries. This will help prevent them from sinking to the bottom of the muffins. Set aside. (3 minutes)
03
StepIn a medium bowl, lightly beat the egg white and vegetable oil together. Stir in the skim milk and melted margarine until well combined. (5 minutes)
04
StepIn a separate, large bowl, whisk together the remaining 1 1/4 cups of flour, sugar, baking powder, and salt. (2 minutes)
05
StepCreate a well in the center of the dry ingredients and pour in the egg white mixture. Stir gently until just moistened. Be careful not to overmix; a few lumps are perfectly fine. (3 minutes)
06
StepGently fold in the flour-coated blueberries until they are evenly distributed throughout the batter. (2 minutes)
07
StepFill each muffin cup about 2/3 full with batter. (5 minutes)
08
StepBake in the preheated oven for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. (25 minutes)
09
StepLet the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Pattie Rutherford
Apr 28, 2025David L: I added a little lemon zest, and it made them even better!
Wilfrid Rempelfriesen
Mar 22, 2025Sarah M: These muffins are so light and fluffy! I love that they're not too sweet.
Phyllis Fadel
Jan 30, 2025Kevin R: I appreciate that this recipe is low in cholesterol. I can enjoy a muffin without the guilt!
Newton Batz
May 5, 2024Emily K: My kids devoured these! I'll definitely be making them again.
Callie Kessler
Mar 27, 2024Michael B: Great recipe! Easy to follow, and the muffins turned out perfectly.
Nick Hagenes
Nov 25, 2023Jessica P: I used frozen blueberries, and they worked great. Thanks for the tip!