Servings: 20 cupcakes
Calories: 81kcal
Equipment
- large mixing bowl
- cupcake tins
- hand mixer
- Wooden spoon
- foil cupcake liners
- cooling rack
Ingredients
- 1 c fresh blueberries
- 1 tbsp flour
- 1 box Pillsbury sugar free yellow cake mix
- 5 egg whites or 3 whole eggs
- ½ c plain non-fat yogurt or equivalent amount of Greek yogurt or applesauce
- 1 c water
Instructions
- Pre-heat the oven to 350℉.
- Dust the blueberries with the tbsp of flour and set aside.
- Line the muffin tins with 18 of the foil cupcake liners.
- Place the yellow cake mix, egg whites, yogurt and water into a mixing bowl. Using a hand mixer combine all the ingredients.
- Fold the dusted blueberries into the cake batter.
- Using a scoop, fill 18 of the muffin cups.
- Bake at 350℉ for 19 to 23 min depending on your oven. They are done when the top springs back or a toothpick inserted in the middles comes out clean.
Notes
These cupcakes freeze well.
Nutrition
Serving: 20 servings | Calories: 81kcal | Carbohydrates: 20g | Protein: 2.2g | Fat: 1g | Saturated Fat: 0.5g | Sodium: 178mg
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