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Skinny Blueberry Muffins

This is a low calorie muffin that can be enjoyed for breakfast, as a midday snack or as a delightful warm dessert that can be enjoyed by the whole family, when eaten with custard or low fat creme fraiche!

  • Total time: 45mins

Serves: 6


  • • 7oz / 2 cups plain flour (200gms) – 2.6g fat, 3.34 kcal
    • l tbsp baking powder (10gms)
    • ½ tsp cinnamon (1gm)
    • 12gms Splenda – nil fat, 39 kcal
    • 5fl oz vegetable oil (150ml) – 138 fat, 828 kcal
    • 2 medium-sized eggs – 12.2 fat, 164 kcal
    • 3½ fl oz skimmed milk (100ml) – 0.1 fat, 33 kcal
    • 2oz / ¾ cup fresh blueberries (150ml) – 5g fat, 75 kcal


  1. Pre heat oven to 210°C and place muffins cases into a muffin tin.
  2. In a large bowl, combine flour, baking powder, Splenda and cinnamon and make a well in the centre
  3. In another bowl, beat together oil, eggs and milk.
  4. Pour into flour mixture and blend just until moistened. Stir the mixture well don't overdo it or else it will become too tight.
  5. Fold in blueberries.
  6. Spoon batter into prepared muffin cases.
  7. Turn oven down to 190°C and bake for 20 to 25 minutes or until golden brown.
  8. When done, cool muffins in muffin tin for 5mins then remove from muffin tin and cool on a wired rack.

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