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Blueberry Muffins Recipe

100% would make again

"These berry-packed muffins are so sweet and fruity, my husband and two young daughters just love them," shares Teresa Christensen of Osceola, Wisconsin.

This recipe is:

Healthy

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12 Servings
Prep: 15 min. Bake: 30 min.

Ingredients

3 tablespoons butter, softened
1 cup sugar
1 egg
1/2 cup fat-free evaporated milk
1/4 cup water
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1-1/2 cups fresh or frozen blueberries

Directions

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg; beat well. Combine milk and water. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk mixture. Fold in blueberries.
Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 27-30 minutes or until a toothpick comes out clean. Cool in pans for 5 minutes before removing to a wire rack. Yield: 1 dozen.

Nutritional Analysis: 1 muffin equals 191 calories, 4 g fat (2 g saturated fat), 26 mg cholesterol, 283 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Blueberry Muffins published in Light & Tasty February/March 2005, p19

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas