Blueberry Muffins


  • 1 cup whole wheat flour
  • ¾ cup all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup reduced-calorie, trans fat free margarine
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 4 egg whites
  • 2 ripe bananas, mashed
  • 1/3 cup skim milk
  • 1 tsp vanilla extract
  • 1 cup blueberries


Preheat oven to 375°. Line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together flours, baking soda and salt. In a large bowl, with a mixer, beat margarine and sugars until light and fluffy. Add egg whites and beat well. In another bowl, combine mashed bananas, milk and vanilla. With mixer on low, alternately add flour mixture and banana mixture to margarine mixture, beginning and ending with flour mixture; mix just until combined. Fold in blueberries. Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Transfer to a wire rack to cool completely.

Makes 12 muffins

Per Serving

  • Calories: 166
  • Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 0
  • Sodium: 234mg
  • Carbohydrates: 31g
  • Fiber: 2g
  • Protein: 4g


—Recipe courtesy of Amerihealth New Jersey