Low Fat Blueberry English Muffins
Start your mornings on a wholesome and flavorful note with these Low Fat Blueberry English Muffins, a healthier twist on the classic breakfast favorite. Made with a mix of all-purpose and whole wheat flour, sweetened naturally with touches of granulated sugar and applesauce, and bursting with juicy fresh blueberries, these muffins strike the perfect balance between indulgence and nutrition. The simple dough is kneaded to perfection, then cooked to a soft, golden finish on the stovetop for that signature English muffin texture. With just 1.5 cups of low-fat milk and minimal added fat, this recipe is a great choice for those seeking a lighter alternative without sacrificing flavor. Sprinkle a little cornmeal for that authentic crunch, and enjoy them toasted with your favorite low-fat topping—perfect for breakfast, brunch, or an anytime snack. This easy recipe comes together in just over an hour and makes 12 muffins, ideal for meal prep or sharing. Healthy, homemade, and irresistibly fluffy—these blueberry English muffins are a must-try!
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Recipe Information
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
- Non-stick cooking spray
Instructions
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, instant yeast, salt, and granulated sugar.
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.
Add the milk mixture to the dry ingredients and mix until a dough forms. It will be slightly sticky.
Fold in the fresh blueberries gently, being careful not to crush them.
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.
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.
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.
Preheat a non-stick skillet over medium-low heat and lightly spray with non-stick cooking spray.
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.
Once cooked, cool on a wire rack. Serve warm, split with a fork, and enjoy with your favorite low-fat topping.
Nutrition Facts
Calories |
2218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 19% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 454.0 g | 165% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 63.8 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 555 mg | 43% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1146 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
