Fruity Blueberry Muffins Recipe

4 5 7
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Fruity Blueberry Muffins Recipe

Read Reviews
4 5 7
Publisher Photo
"These berry-packed muffins are so sweet and fruity, my husband and two young daughters just love them," shares Teresa Christensen of Osceola, Wisconsin.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
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.
Originally published as Blueberry Muffins in Light & Tasty February/March 2005, p19

Nutritional Facts

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

  • 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
  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

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Reviews forFruity Blueberry Muffins

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nshope User ID: 1972400 128629
Reviewed Jul. 30, 2013

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

MY REVIEW
owleyes872 User ID: 5680466 64730
Reviewed Jul. 7, 2011

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

MY REVIEW
mary_p. User ID: 5977306 63719
Reviewed May. 7, 2011

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

MY REVIEW
hensel987 User ID: 1307372 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 User ID: 4100148 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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