Low Fat Blueberry English Muffins
Start your day with the wholesome goodness of Low Fat Blueberry English Muffins—a delicious and healthier take on traditional English muffins, perfect for brunch or a light breakfast! Made with a blend of all-purpose and whole wheat flour, these muffins are gently sweetened with granulated sugar and unsweetened applesauce, keeping them light and low in fat. Bursting with juicy fresh blueberries in every bite, they offer a natural sweetness and a dose of antioxidants. The homemade dough is lovingly kneaded, shaped, and cooked on a skillet, resulting in perfectly golden, soft, and fluffy muffins. Sprinkled with cornmeal for a touch of texture and cooked to perfection, these English muffins are an excellent base for your favorite low-fat toppings, from fruit jams to whipped spreads. Ready in under an hour and yielding 12 servings, these delightful muffins are a healthier, family-friendly alternative to store-bought varieties. Try them warm for the ultimate guilt-free indulgence!
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Ingredients
- 3 cups All-purpose flour
- 1 cup Whole wheat flour
- 2.25 teaspoons Instant yeast
- 0.5 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1.5 cups Low-fat milk
- 0.25 cup Unsweetened applesauce
- 1 cup Fresh blueberries
- 2 tablespoons Cornmeal
- 0 Non-stick cooking spray
Directions
Step 1
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, instant yeast, salt, and granulated sugar.
Step 2
In a small saucepan, warm the low-fat milk over low heat until it reaches a lukewarm temperature (about 100°F or 38°C). Remove from heat and stir in the unsweetened applesauce.
Step 3
Add the milk mixture to the dry ingredients and mix until a dough forms. It will be slightly sticky.
Step 4
Fold in the fresh blueberries gently, being careful not to crush them.
Step 5
Transfer the dough to a floured surface and knead for 5 minutes until smooth and elastic. Add additional flour if the dough is too sticky.
Step 6
Sprinkle a baking sheet with cornmeal. Roll the dough out to about 1/2 inch thickness and use a round cutter or the rim of a glass (about 3 inches wide) to cut out muffins. Transfer the cut rounds onto the prepared baking sheet.
Step 7
Cover the muffins with a clean kitchen towel and let them rise in a warm place for about 45 minutes, or until doubled in size.
Step 8
Preheat a non-stick skillet over medium-low heat and lightly spray with non-stick cooking spray.
Step 9
Carefully transfer the risen muffins to the skillet. Cook for about 7-8 minutes on each side, or until golden brown and cooked through. If needed, reduce the heat to prevent burning.
Step 10
Once cooked, cool on a wire rack. Serve warm, split with a fork, and enjoy with your favorite low-fat topping.
Nutrition Facts
| Serving size | (1109.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2217.9 |
| Total Fat 15.2g | 0% |
| Saturated Fat 5.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 28.8mg | 0% |
| Sodium 1377.7mg | 0% |
| Total Carbohydrate 454.0g | 0% |
| Dietary Fiber 32.5g | 0% |
| Total Sugars 63.8g | |
| Protein 71.0g | 0% |
| Vitamin D 151.2IU | 0% |
| Calcium 554.9mg | 0% |
| Iron 22.9mg | 0% |
| Potassium 1145.7mg | 0% |
Source of Calories