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Blueberry Muffins Recipe

Makes 24 muffins


  • 2 cups sugar
  • 1/4 cup canola oil
  • 2 tsp lemon zest, minced
  • 1/4 cup egg beaters=ae 99% egg substitute
  • 2 whole egg whites, beaten
  • 1 cup fat free blend (to make Fat-Free Blend, place equal parts fat-free cottage cheese and fat-free yogurt in a blender and zap until smooth)
  • 2 1/2 tsp vanilla
  • 2 tsp lemon juice
  • 2 cups flour, all-purpose
  • 1 tbsp baking powder
  • 2 cups blueberries
  • 24 pieces muffin cups


1. Preheat oven to 350F.
2. In a large bowl, cream the sugar, oil and zest.
3. Add the Egg Beaters and eggs white and mix completely.
4. Add the Fat Free Blend and combine well.
5. Add the vanilla and lemon juice.
6. Slowly add the flour and baking powder... stirring until completely blended.
7. Add berries and gently mix until the berries are somewhat blended -- do not over mix and break up the berries.
8. Place paper cups in muffin tins and fill the cups 3/4 full with batter.
9. Bake 25 minutes.


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Main Ingredient:Fruit / Berry / Blueberry
Preparation Method:Baking

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