Amazingly Quick and Light Blueberry Muffins

_DSC0428Muffins are notorious for being extremely oil. But all that oil is what makes a muffin so moist and decadent. A dry crumbly muffin is nothing enjoyable. If I could eat a muffin everyday for breakfast, I would! However, all the sugar and fat is not a good boost to start the entire, tedious day. Because of my love for muffins, I came up with a guilt-free blueberry muffin recipe! Low in fat, low in cholesterol, low in sugar; it is the ultimate healthy “unhealthy” food. The secret to the healthiness of these muffins is to use an egg and fat substitute. I have swapped the canola oil for equal parts applesauce and the egg with a flax egg substitute. The substitutions are unnoticeable and no one will know that they are actually so much healthier!

Blueberry Muffin Recipe:


  1. 2 1/2 c. pancake mix
  2. 1/3 c. sugar
  3. (1 tbs. ground flax + 3 tbs. water) = 1 egg
  4. 2/3 c. water
  5. 1/4 c. applesauce
  6. 1 1/2 c. blueberries
  • In a small bowl, combine pancake mix and sugar
  • In a large bowl, combine flax mixture, water, and applesauce
  • Fold in dry ingredients to wet ingredients. Fold in blueberries.
  • Bake muffins for about 15 minutes
  • Optional: Serve with pancake syrup!


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