Many fruit muffins gain their sweetness from added sugar and have only a small amount of real fruit. Plus they are typically made with all-purpose flour. By switching from all-purpose flour to whole-wheat flour and adding lots of fruit to these muffins, you end up with 3 grams of fiber in each serving.
Simple Swap: Buttermilk actually contains no butter, as it is basically the sour milk that results from the curdling of the milk proteins. Buttermilk is used frequently in baking. Rather than buying buttermilk, make your own. Simply mix together one cup of low-fat milk and one tablespoon of white vinegar. Let it sit for about 3 to 5 minutes, and the proteins will begin to curdle.
Nutrition (per serving)
130 calories, 2 grams fat, 0 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 410 milligrams sodium,28 grams carbohydrates, 3 grams fiber, 12 grams sugar, 4 grams protein
Preheat the oven to 400°F.
Coat the wells of a 12-cup muffin tin with the cooking spray or line the wells with the paper cupcake liners.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt and mix well.
Make a well in the center of the flour mixture. Add the buttermilk, egg whites, margarine and vanilla extract, and stir until well combined.
Fold in the blueberries.
Spoon the batter into the wells of the prepared muffin tin, so that each well is about two-thirds full.
Bake for 20 to 23 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.