19 low fat healthy blueberry Recipes

  • Really Good Low Cal, Low-Fat, Healthy Blueberry Oatmeal Muffins
    whole wheat flour, splenda brown sugar substitute and
    8 More
    whole wheat flour, splenda brown sugar substitute, baking powder, cinnamon, oats, egg white, canola oil, low-fat milk, vanilla, blueberries (fresh or frozen )
    30 min, 10 ingredients
  • Healthy Blueberry and Banana Cake
    bananas, very ripe, self-raising flour, baking powder and
    5 More
    bananas, very ripe, self-raising flour, baking powder, brown sugar, sunflower oil or 1/3 cup low-fat butter, low-fat milk, eggs, punnet fresh blueberries
    1 hour 5 min, 8 ingredients
  • Low-Fat Blueberry Scones (Using Heart Healthy Bisquick Mix)
    bisquick baking mix (i use heart healthy type, see note b... and
    7 More
    bisquick baking mix (i use heart healthy type, see note below), sugar, lemon zest , if available, blueberries, egg, milk, lemon juice, sugar
    20 min, 8 ingredients
  • Blueberry Coffee Cake-You Won't Even Know That It's Healthy!
    whole wheat pastry flour (sifted), brown sugar and
    11 More
    whole wheat pastry flour (sifted), brown sugar, baking powder, baking soda, salt, egg whites, fat free sour cream, vanilla, blueberries, lemon zest, brown sugar, low-fat margarine (smart balance spread), flour
    40 min, 13 ingredients
  • Healthy Low Cal Smoothie
    soya milk, any flavor and
    4 More
    soya milk, any flavor, low-fat plain yogurt , your fav flavor, frozen blueberries, frozen strawberries, fresh ground flax seeds (so good for you )
    5 min, 5 ingredients
  • Healthy Low-Fat Baked Berry  and Fruit Oatmeal
    quick-cooking oats, baking powder, salt, cinnamon and
    9 More
    quick-cooking oats, baking powder, salt, cinnamon, grated orange rind, chunky applesauce (if you only have smooth applesauce, use 1/4 applesauce diced apples to make up the rest of the 1/3 cup), diced apple , to make up the rest of the 1/3 cup, chunky mashed banana (coarsly mashed so there are still chunks), banana extract (banana flavour), brown sugar, egg substitute, skim milk, blueberries , can be subbed for other berries
    40 min, 13 ingredients
  • Quick Healthy Tasty Breakfast
    avocado, diced, low fat cottage cheese and
    1 More
    avocado, diced, low fat cottage cheese, blueberries (thawed if frozen )
    5 min, 3 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.
    41 ingredients
  • Low-Fat, Healthy Breakfast Blueberry-Orange Mini Loaves Low-Fat, Healthy Breakfast Blueberry-Orange Mini Loaves
    flour, yellow cornmeal, sugar, baking powder, salt and
    6 More
    flour, yellow cornmeal, sugar, baking powder, salt, blueberries, low-fat milk, egg, beaten, extra-light olive oil, grated orange zest, sugar
    55 min, 11 ingredients
  • Heart Healthy Blueberry Parfait Heart Healthy Blueberry Parfait
    fat free sour cream, brown sugar , adjusted to taste and
    5 More
    fat free sour cream, brown sugar , adjusted to taste, lemon juice , adjusted to taste, lemon peel, fresh blueberries, low-fat whipped cream (optional), low-fat vanilla yogurt , such as publix creamyblends
    10 min, 7 ingredients
  • Healthy Blueberry Oatmeal Muffins Healthy Blueberry Oatmeal Muffins
    quick oats (organic ) and
    12 More
    quick oats (organic ), unbleached flour (or omit the next 2 ingr. & use regular flour in their place), whole wheat flour, natural bran, cinnamon (or more if you like ), baking powder, baking soda, evaporated cane juice (or sugar), egg whites, unsweetened applesauce, low-fat milk, vegetable oil, frozen blueberries
    30 min, 13 ingredients
  • Hearty yet  Healthy Blueberry Oatmeal Pancake Hearty yet Healthy Blueberry Oatmeal Pancake
    oats, blueberries, egg whites, skim milk and
    4 More
    oats, blueberries, egg whites, skim milk, low fat cottage cheese, flour, water, salt
    10 min, 8 ingredients
  • Healthy (Ier) Blueberry Muffins Healthy (Ier) Blueberry Muffins
    all-purpose flour, whole wheat pastry flour, baking powder and
    17 More
    all-purpose flour, whole wheat pastry flour, baking powder, baking soda, salt, cinnamon, brown sugar, canola oil, egg, egg white, low-fat buttermilk (or 3/4 cup milk with 3/4 tbsp lemon juice if no buttermilk) or 3/4 cup fat-free buttermilk (or 3/4 cup milk with 3/4 tbsp lemon juice if no buttermilk), melted butter (i use smart balance spread), vanilla extract, blueberries, chopped macadamia nuts, unsweetened coconut, brown sugar, all-purpose flour, canola oil, chopped macadamia nuts
    40 min, 20 ingredients
  • Blueberry Banana Muffins - Heart Healthy Recipe (Low Fat) Blueberry Banana Muffins - Heart Healthy Recipe (Low Fat)
    flour, whole wheat flour, wheat germ, brown sugar , packed and
    9 More
    flour, whole wheat flour, wheat germ, brown sugar , packed, baking powder, salt, cinnamon, nutmeg, ground, banana, orange juice, applesauce, vegetable oil, fresh blueberries
    25 min, 13 ingredients
  • Healthy Morning Berry Muffins Healthy Morning Berry Muffins
    all-purpose flour, whole wheat flour, sugar, baking powder and
    9 More
    all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, egg, lightly beaten, low-fat milk, white vinegar, canola oil, vanilla, frozen blueberries, frozen raspberries
    38 min, 13 ingredients
  • Lower Carb Healthy Breakfast Parfait Lower Carb Healthy Breakfast Parfait
    low fat cottage cheese, unsweetened plain yogurt and
    5 More
    low fat cottage cheese, unsweetened plain yogurt, blueberries or 1/2 cup strawberries or 1/2 cup raspberries, textured vegetable protein ( ,crunchy soy protein), flax seed meal, dried unsweetened flaked coconut, splenda sugar substitute (artificial sweetener)
    5 min, 7 ingredients
  • Burrbery Buckle Burrbery Buckle
    sugar and
    11 More
    sugar, soft butter or 1/4 cup margarine or 1/4 cup vegetable shortening, egg, nonfat milk (depending upon how healthy you like to be!) or 1/2 cup low-fat milk (depending upon how healthy you like to be!) or 1/2 cup whole milk (depending upon how healthy you like to be!), all-purpose white flour (whatever) or 2 cups whole wheat flour (whatever) or 2 cups whole grain flour (whatever), baking powder, salt (optional), blueberries, cinnamon, sugar, cinnamon, soft butter (not vegetable shortening here) or 1/4 cup margarine (not vegetable shortening here)
    1 hour 45 min, 12 ingredients




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