Low-Cholesterol Blueberry Muffins


This low-cholesterol muffin recipe is easy and delicious.

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
1 dozen


  • vegetable oil cooking spray

  • 1 ½ cups all-purpose flour, divided

  • 1 cup fresh blueberries

  • 1 egg white

  • 1 tablespoon vegetable oil

  • ½ cup skim milk

  • 2 tablespoons margarine, melted

  • ½ cup white sugar

  • 2 teaspoons baking powder

  • ¼ teaspoon salt


  1. Preheat the oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease a 12-cup muffin tin. Set aside.

  2. Mix 1/4 cup flour with blueberries and set aside.

  3. Beat egg white and vegetable oil lightly in a bowl. Stir in milk and melted margarine.

  4. Mix together remaining 1 1/4 cups flour, sugar, baking powder, and salt in a separate bowl. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy but do not overmix. Fold in blueberries.

  5. Fill each muffin tin 2/3 full with batter. Bake in the preheated oven until golden brown, 20 to 25 minutes.

Nutrition Facts (per serving)

127 Calories
3g Fat
23g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 127
% Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 3%
Total Sugars 10g
Protein 2g
Vitamin C 1mg 6%
Calcium 62mg 5%
Iron 1mg 4%
Potassium 48mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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