Can someone give me a blueberry muffin receipe please. Low calorie. I need to know the calorie count in each one.

How many calories are you limited to? Here's a couple of recipes from Cooking Light that have 164 and 171 cal per muffin.

Blueberry Lemon Muffins
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1 cup low-fat buttermilk
3 tablespoons butter or stick margarine, melted
1 tablespoon grated lemon rind
1 large egg, lightly beaten
Cooking spray
1 tablespoon sugar

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist.

Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack.


Yield: 1 dozen (serving size: 1 muffin)

NUTRITION PER SERVING
CALORIES 164(22% from fat); FAT 4g (sat 2.2g,mono 1.1g,poly 0.3g); PROTEIN 3.5g; CHOLESTEROL 26mg; CALCIUM 66mg; SODIUM 209mg; FIBER 1.1g; IRON 1.1mg; CARBOHYDRATE 28.8g

Cooking Light, JANUARY 2000


Blueberry-Almond Streusel Muffins

2 1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup 2% low-fat milk
1/2 cup low-fat buttermilk
1/3 cup light ricotta cheese
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1 teaspoon almond extract
3 large egg whites
1 1/3 cups blueberries
Cooking spray
1/4 cup all-purpose flour
1/2 cup finely chopped almonds
1 tablespoon brown sugar
1 tablespoon reduced-calorie stick margarine, melted

Preheat oven to 400°.

Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine milk and next 6 ingredients (milk through egg whites); stir well with a whisk. Add to flour mixture, stirring just until moist. Gently stir in blueberries. Spoon batter into 18 muffin cups coated with cooking spray.

Combine 1/4 cup flour and remaining ingredients; sprinkle evenly over batter. Bake at 400° for 18 minutes or until done. Remove from pans immediately; cool on a wire rack.


Yield: 1 1/2 dozen (serving size: 1 muffin)

NUTRITION PER SERVING
CALORIES 171(24% from fat); FAT 0.0g (sat 0.8g,mono 1.8g,poly 1.2g); PROTEIN 4g; CHOLESTEROL 1mg; CALCIUM 69mg; SODIUM 139mg; FIBER 1.4g; IRON 1.1mg; CARBOHYDRATE 28.8g

Cooking Light, SEPTEMBER 1997