Blueberry Muffins

By ligibbs

Low-fat version of a perennial favorite.

Ingredients

• 1 cup unsweetened blueberries, fresh or frozen
• 1-3/4 cups wheat flour
• 2-1/2 teaspoons baking powder
• 1/3 cup sugar
• 1 egg, slightly beaten
• 1/4 cup coconut oil
• 1/2 cup low fat milk
• 1 teaspoon salt

Preparation

Step 1

1. Preheat oven to 400° F. Lightly spray a muffin tin with vegetable spray.
2. Wash and drain blueberries. Set aside.
3. In a large bowl, sift flour, baking powder and 1/3 cup sugar together.
4. In a small bowl, combine egg, oil and milk.
5. Pour all at once into dry ingredients. Stir just enough to blend. Gently stir in blueberries.
6. Pour batter into prepared muffin tin, filling each cup 2/3 full. Sprinkle lightly with 1 teaspoon sugar and bake 17 minutes, or until light brown. Allow muffins to cool 2 minutes before removing from pan.