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TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 12 servings

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

Nutritional Facts

1 each: 191 calories, 4g fat (2g saturated fat), 26mg cholesterol, 283mg sodium, 36g carbohydrate (0g sugars, 1g fiber), 4g protein Diabetic Exchanges: 2 starch, 0 fat.

Directions

  1. 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.
  2. 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.
Originally published as Blueberry Muffins in Light & Tasty February/March 2005, p19


Reviews for Fruity Blueberry Muffins

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
nshope 128629
Reviewed Jul. 30, 2013

"It's a very dense and not moist at all"

MY REVIEW
owleyes872 64730
Reviewed Jul. 7, 2011

"Quick and easy. Very nice flavor not overly sweat."

MY REVIEW
mary_p. 63719
Reviewed May. 7, 2011

"We sprinkles a little sugar on top before baking. My daughter loved them."

MY REVIEW
hensel987 154712
Reviewed Jun. 6, 2010

"I have made these muffins many times and I am alwasys asked for the recipe. People can not believe that they are healthy muffins!"

MY REVIEW
carmel68 96739
Reviewed Jan. 26, 2010

"I made this with dried blueberries it came out really good ! I think I will use frozen next time,I think that is what made them taste dry and not sweet."

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