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Fruity Blueberry Muffins

 Fruity Blueberry Muffins
"These berry-packed muffins are so sweet and fruity, my husband and two young daughters just love them," shares Teresa Christensen of Osceola, Wisconsin.
12 ServingsPrep: 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 King Arthur Unbleached 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 Facts: 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.