Moist Blueberry Coffee Cake Muffins (Low Fat) (#1063)

Desserts Fruits Muffins Snacks Any American Dessert Snack Dessert Dairy Fruits Grains Oils Heart Healthy Low Calorie Low Fat Vegetarian Healthy Dairy Eggs Gluten Bake Not Spicy
Share This Recipe


  • 6 tablespoons Canola Oil or light olive oil, at room temperature
  • 3 tablespoons Applesauce unsweetened
  • 3 tablespoons Unsalted Butter melted
  • 1 1/4 cups Sugar
  • 4 large Eggs at room temperature
  • 2 tsp Vanilla Extract
  • 8 oz Sour Cream low fat, 1 cup
  • 1/4 cup Milk
  • 2 cups Whole Wheat Flour
  • 1/2 cup All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 pint Blueberries fresh or frozen


  1. Preheat the oven to 350° f (180° c).
  2. Coat muffin pans with cooking spray, or greased with butter, or line with muffin papper.
  3. In a large bowl, whisk together canola oil, applesauce, butter and sugar until well blended, about 3 minutes.
  4. Whisk in the eggs 1 at a time, then whisk in the vanilla, sour cream, and milk until well combined.
  5. In another large bowl, sift together the flour, baking powder, baking soda, and salt.
  6. Add the flour mixture to the batter and mix with a wooden spoon until just incorporated and moistened.
  7. Gently fold in the blueberries and be sure the batter is completely mixed without any dry spot left.
  8. Divide the batter amont the prepared muffin pans, filling each cup just over the top, and bake for about 30 minutes, until the muffins are lightly browned on top and a wooden stick inserted in the center comes out clean.
  9. Cool in the pans on a wire rack for 10 minutes.
  10. Transfer muffins onto the wire rack, serve warm or at room temperature.
Source: {{url}}