BISQUICK BLUEBERRY MUFFINS
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Line 12 regular-size muffin cups with paper liners. Alternatively, you can grease the bottom of each cup with butter or vegetable oil.
- In a large bowl, mix together all ingredients (except for the blueberries), just until moistened.
- Gently fold in the blueberries. Divide the mixture evenly into 12 muffin cups.
- Bake for 13 to 18 minutes, or until golden brown.
Nutrition Facts : Calories 160 cal
BISQUICK BLUEBERRY MUFFIN LOW FAT RECIPE - (4.2/5)
Provided by Bettybug
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees. Grease muffin pan well with Pam. Stir all ingredients except blueberries in medium bowl, just until moistened. Fold in berries. Divide batter evenly in 12 muffin cups. Bake 13 to 18 minutes or until golden brown. Cool slightly and remove from pan to wire rack.
LOW FAT BLUEBERRY MUFFINS
I found these online and am storing them here to try very soon. They look like they'd be fabulous with fresh blueberries! Plus each muffins contains only 137 calories and 2.9 grams of fat. I did change a couple of things to fit my dietary needs. If you use the soy milk these are dairy-free.
Provided by Kree6528
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
- In a large bowl, stir flour, sugar, baking powder, baking soda and salt together.
- In a small bowl, combine milk, canola oil and egg.
- Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries.
- Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
- Cool on wire rack.
HEALTHY BERRY BLUE MUFFINS
Found this recipe on A Bisquick website. I altered it to make it healthier and they taste delicious! Great for breakfast when you get tired of the usual cereal.
Provided by HulaHealthPrincess
Categories Breads
Time 33m
Yield 12 normal size muffins, 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees.
- grease 12 muffin cups or use muffin papers.
- Stir all ingredients except blueberries together in large bowl til moistened. Stir in blueberries.
- Divide evenly among cups.
- Bake 13-18 minutes or until golden brown.
Nutrition Facts : Calories 130.7, Fat 3.3, SaturatedFat 0.8, Cholesterol 0.7, Sodium 273.4, Carbohydrate 22.7, Fiber 0.8, Sugar 10.7, Protein 2.8
BUS STOP BLUEBERRY MUFFINS
These mini muffins, which are just the right size for little hands, are the perfect grab-and-go breakfast for mornings when there is just not enough time. Breakfast favorites like Greek yogurt, oats, whole milk, blueberries and applesauce are combined for an easy meal that can be eaten on the way to the bus stop or school.
Provided by Food Network Kitchen
Time 1h
Yield 24 mini muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Spray a 24-cup mini muffin pan with nonstick cooking spray.
- Whisk together the whole wheat flour, baking powder and salt in a medium bowl until completely combined. Whisk together the milk, vegetable oil, applesauce, honey, yogurt, vanilla and egg in a large bowl until smooth.
- Add the dry ingredients to the wet ingredients in 2 additions, whisking until completely smooth between each addition. Fold in the blueberries and oats. Divide the batter evenly among the cups of the prepared muffin tin, with a heaping 1 tablespoon batter per muffin. Sprinkle the tops with the raw sugar.
- Bake until a tester inserted into the center comes out clean, 10 to 12 minutes. Transfer the pan to a wire rack to let the muffins cool for 5 minutes. Use an offset spatula to remove the muffins from the tin onto the wire rack to cool completely, about 30 minutes.
THE NO-FAT BLUEBERRY MUFFINS RECIPE
Make and share this The No-Fat Blueberry Muffins Recipe recipe from Food.com.
Provided by Ducky
Categories Quick Breads
Time 29m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Spray twelve 2 to 2 1/2 inch muffin pan cups.
- Into large bowl, sift flour with soda, powder and salt.
- Into medium size bowl beat egg whites and milk.
- Add sugar, then egg mixture into large bowl.
- With spatula, blend until throughly combined (mixture should be slightly lumpy).
- Gently fold blueberries into mixture.
- Spoon batter into prepared muffin cups about 2/3 cups from top.
- Bake 18 to 22 minutes.
BISQUICK BLUEBERRY-BANANA MUFFINS
Make and share this Bisquick Blueberry-Banana Muffins recipe from Food.com.
Provided by 4-H Mom
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Greae bottoms of 12 medium muffin cups.
- Beat banana, milk, oil and egg slightly in medium bowl. Stir in baking mix, sugar and cinnamon just until moistened, fold in blueberries.
- Fill muffin cups about 3/4 full.
- Bake 20 minutes or until golden brown.
LOW-FAT BLUEBERRY SCONES (USING HEART HEALTHY BISQUICK MIX)
Tender little scones that mix together in a snap using Bisquick Mix. Rather than kneading the sticky dough like traditional scone recipes, I use a cookie scoop to portion out eight scones. If you use Heart-Healthy Bisquick, each scone has about 60 calories and 1 G. fat. The nutrition info shows higher values because REGULAR Bisquick is the only product in the current database.
Provided by CookinDiva
Categories Scones
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: I make these scones using the "Bisquick Heart Healthy" lower fat product, but the nutrition content stated is for Standard Bisquick.
- In a large bowl, gently toss Bisquick Mix, sugar and blueberries. If you have a fresh lemon, you can also add 1 t. lemon ZEST for a great flavor boost. Set aside dry mixture.
- In a 1 cup measure, whisk milk and egg together.
- Pour liquids into Bisquick bowl and use a fork to mix things together gently. Use a large cookie scoop to portion out 8 dollops of dough onto parchment paper.
- Use wet fingers to flatten each scone slightly.
- Bake 400 degrees for 10 minutes or until edges are browning.
- Glaze: Mix lemon juice with Confectioners Sugar to achieve a thin consistency. Drizzle over cooled scones.
- NOTE: Due to low fat content, these probably won't freeze very well, so make them and eat them!
Nutrition Facts : Calories 162.2, Fat 4.5, SaturatedFat 1.3, Cholesterol 24.5, Sodium 254.8, Carbohydrate 27.6, Fiber 0.8, Sugar 14.2, Protein 3
SOUR CREAM BLUEBERRY MUFFINS
This quick mix uses baking mix (such as Bisquick) and mixes up very quick. My boys think this is a great Saturday morning breakfast especially when the blueberries start to come in the garden.
Provided by mary winecoff
Categories Breakfast
Time 35m
Yield 1 dozen
Number Of Ingredients 6
Steps:
- In a bowl, combine the baking mix and 3/4 cup sugar. In another bowl, combine the eggs and sour cream; stir into the dry ingredients just until combined.
- Fold in blueberries. Fill greased muffin cups three-fourths full. Sprinkle with the remaining sugar.
- Bake at 375°F for 20-25 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 2445, Fat 94.8, SaturatedFat 39.8, Cholesterol 496.7, Sodium 2919.9, Carbohydrate 366, Fiber 8.9, Sugar 227.8, Protein 38.9
BLUEBERRY MUFFINS (NO SUGAR AND LOW FAT)
Make and share this Blueberry Muffins (no Sugar and Low Fat) recipe from Food.com.
Provided by Olha7397
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Mix first 4 ingredients in mixing bowl.
- Make a well in center.
- Add yogurt, sweetener, milk and egg to well.
- Stir just until moistened.
- Quickly stir in blueberries.
- Spray muffin cups with no stick cooking spray.
- Fill 3/4 full.
- Bake in 400 F.
- oven for about 15 to 20 minutes until golden.
- Yield: 12 medium muffins.
- NOTE: To use sugar, omit sweetener and add 1/3 cup granulated sugar.
- Add 22 calories per muffin.
- Calories per muffin with liquid sweetener.
- 109 Cholesterol.
- 19 mg Sodium.
- 143 mg Fat.
- trace Company's Coming Light Recipes.
Nutrition Facts : Calories 117.6, Fat 0.9, SaturatedFat 0.3, Cholesterol 18.6, Sodium 159.4, Carbohydrate 23.1, Fiber 0.9, Sugar 6, Protein 4.1
LOW LOW FAT BEST BLUEBERRY MUFFINS
Delicious, rises well, and turns a gorgeous caramel color in the oven. Hard to tell it's low fat, an amazing recipe indeed.Smells great, tastes great, an absolute staple in your kitchen. Feedback appreciated!
Provided by KTT7310
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees -- spray muffin pan.
- Combine oats and milk in a small bowl, let sit.
- Sift together the flours and all dry ingredients.
- Mix together the egg, sugar, applesauce/yogurt, and vanilla.
- Mix in the oats mixture into the egg mixture.
- Fold in the dry ingredients.
- Fold in blueberries
- Transfer into pan.
- Bake 15-20 minutes for muffin tin.
- Take out, ENJOY!
Nutrition Facts : Calories 119.5, Fat 1.4, SaturatedFat 0.5, Cholesterol 19.4, Sodium 206.9, Carbohydrate 23.1, Fiber 1.6, Sugar 9.6, Protein 4
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