Blueberry Muffin

Muffin is a small bread or cake that is usually eaten at breakfast. Flavor-up with some fresh or frozen blueberry to add finesse to the classic muffin recipe. Makes 12 servings.

Low Potassium Recipe

Nutritional Analysis:

Sodium   139 mg
Protein   1.5 g
Potassium   71 mg
Phosphorus   94 mg
Calcium   29 mg
Calories   123 kcal
Fat   4 g
Water   80 g
Carbohydrates   21 g

  • 1 egg white
  • ¼ cup margarine
  • ½ cup sugar
  • 7 tablespoons water
  • ½ teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour
  • 1 cup blueberries, canned and drained or fresh

1. Preheat oven to 375ºF.

2. Beat egg white in a small mixing bowl until stiff. Set aside.

3. Cream margarine and sugar together until smooth.

4. Add water and vanilla, mixing thoroughly.

5. Add baking powder and flour.

6. Fold in beaten egg white and blueberries.

7. Bake in greased muffin pan for 30 minutes.


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