Low Fat Blueberry Muffins From Scratch That Will Rock Your World

While in Michigan visiting my cousins, we got to go blueberry picking on their land.
It was amazing to eat them right off the bushes since there were no pesticides and junk and they tasted amazing.
We ended up with two large coffee cans of blueberries:

This is just part of the two large cans...

I didn't want it to end either.

I want to have fresh blueberries forevah.

So the first thing I thought of when picking said blueberries was blueberry muffins!

Ooohh lots and lots of blueberry muffins!!

With fresh blueberries!!!

But I wanted a low fat version since I am perpetually on a diet lifestyle change that makes me avoid all things that taste reeaallly reeeaaallly good.

So I googled "low fat blueberry muffins" and I actually had a hard time finding a low fat version of the muffin without oatmeal or yogurt.

Not that I have a problem with that but I wanted something I already had on hand.

I did find a recipe on Cooks.com for a lowfat version and I tweaked it to fit my needs.

I didn't have egg beaters so I did what I do best.

Worked with what I had.

Low Fat Blueberry Muffins That Will Rock Your World

- 1/2 c. milk

- 2 tbsp. margarine, softened

-1/2 c. sugar

-1/4 c. egg beaters (this is where I improvised. I used 2 egg whites in lieu of the egg beaters)

- 1 1/2 c. flour

-3 tsp. baking POWDER (I capitalize it bc it is NOT soda:))

- 1 c. blueberries (add a little more if you like yours blueberrier)

- pinch of salt

Spray muffin tins with pam spray.

Preheat oven to 425.

Mix all the above, adding blueberries last and gently folding them in.

Spoon into the muffin cups.

Bake for 15 to 20 minutes.

These are wonderful.

This is what I did to give them a little boost:

add some spray butter when warm and sprinkle a little sugar on top.

Heaven.