Healthy Blueberry Muffins

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Blueberry Muffins

These scrumptious muffins have a slight tartness. Gently fold in the blueberries to keep your batter from turning purple.

  • 1 c flour
  • 1 c oats
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 c unsweetened applesauce
  • 1/2 c sugar
  • 2 egg whites
  • 1/2 c water
  • 1 c frozen blueberries
  1. Spray a 12 cup muffin tin with nonstick spray and preheat oven to 400°F

  2. Mix flour, oats, soda, cinnamon, and salt.

  3. Add applesauce, sugar, egg whites, and water. Mix until well blended.

  4. Fold in blueberries.

  5. Bake at 350°F for 20-25 minutes, or until the tops are lightly browned.

 

Nutrition Label

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Mandy Marney, Director, University of Wyoming Extension, College of Agriculture, Life Sciences and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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