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Blueberry Muffins

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Blueberry Muffins


  • 2 egg whites
  • 3/4 cup sugar
  • 1/2 cup applesauce
  • 1/2 cup skim milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups blueberries, fresh or frozen


  • Set the oven to 375°F. Thoroughly grease a muffin tray with 12 large muffin cups and set aside until ready to use.
  • In the bowl of an electric mixer, beat the egg whites until frothy. Add the sugar and beat for 1 minute. Stir in the applesauce, milk, maple syrup, and vanilla. Add the flour, baking powder, and salt and mix just until the dry ingredients are moistened. Gently fold in the blueberries.
  • Spoon the batter into the greased muffin cups and bake in the preheated oven for 20 to 25 minutes, or until golden and the center springs back when gently pressed.
  • Remove the muffins from the oven and set on a metal cooling rack for 10 to 20 minutes. Using a knife, cut around each muffin and gently ease them out of the pan.
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