Fruity Blueberry Muffins Recipe
- 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.
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.
Reviews for Fruity Blueberry Muffins
"It's a very dense and not moist at all"
"We sprinkles a little sugar on top before baking. My daughter loved them."
"I have made these muffins many times and I am alwasys asked for the recipe. People can not believe that they are healthy muffins!"
"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."