SparkPeople Advertisers Keep the Site Free

4.7 of 5 (9)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 165.0
  • Total Fat: 5.4 g
  • Cholesterol: 16.3 mg
  • Sodium: 205.9 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.4 g

View full nutritional breakdown of Double Blueberry Muffins calories by ingredient
Report Inappropriate Recipe

Double Blueberry Muffins

Submitted by: BRYNWRITES4FOOD
Double Blueberry Muffins

Introduction

A double-dose of blueberries (frozen and dried) gives these muffins extra flavor, and whole-wheat flour adds fiber. At just 125 calories each, these blueberry muffins make a not-too-guilty treat to start your day. A double-dose of blueberries (frozen and dried) gives these muffins extra flavor, and whole-wheat flour adds fiber. At just 125 calories each, these blueberry muffins make a not-too-guilty treat to start your day.
Number of Servings: 12

Ingredients

    1 cup all-purpose flour
    3/4 cup white whole wheat flour
    1/2 cup granulated sugar
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon table salt
    1/2 teaspoon ground cinnamon
    1 cup lowfat buttermilk
    1/4 cup canola or vegetable oil
    1 large egg
    1 teaspoon pure vanilla extract
    1 1/4 cup frozen blueberries (see Tips)
    1/4 cup dried blueberries

Tips

You can substitute fresh blueberries in this muffin recipe; plan to reduce the baking time by a couple of minutes. If you use frozen berries, keep them frozen before stirring them into the batter.


Directions

Preheat oven to 400 degrees. Place paper muffin liners in a 12-muffin baking pan.

In a large bowl, whisk together all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, table salt and cinnamon. In a smaller bowl, whisk to combine buttermilk, vegetable oil, egg and vanilla. Using a rubber spatula, slowly and gently fold the liquid ingredients into the flour mixture, carefully stirring the batter so there are no clumps of flour, about 10 strokes. Batter will be thick and not completely smooth. In a small bowl, toss the frozen and dried blueberries with a pinch of flour, and add them to the batter, folding them in gently.

Use an ice cream scoop to divide batter among 12 muffin cups; cups will be nearly full. Sprinkle tops of muffins with coarse sugar if desired. Bake for 20 to 25 minutes. Remove pan from oven and let cool slightly.

Serving Size: Makes 12 muffins






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe


  • Very Good
    6 of 6 people found this review helpful
    For those watching sodium, try using Featherweight Baking Powder. It's sodium free and works great. I "soured" regular milk with a little vinegar and used that instead of buying buttermilk. The muffins turned out great. Thanks for the recipe! - 6/22/13

    Was this review helpful?   yes  No

  • Incredible!
    6 of 6 people found this review helpful
    This is weird.. I did some changes to your recipe like used a 1/4 cup truvia sugar blend, 2 egg white's instead of whole egg, no dried blueberries, used skim milk and my recipe came out at 133 cals per muffin. Didn't make sense. So I put your recipe into the calculator and came out 173 cal per?? - 1/7/13

    Was this review helpful?   yes  No


  • 3 of 4 people found this review helpful
    Where is the calories for the oil in the recipe. 1/4 cup of oil should add quite a hefty amount of calories but it is NOT listed in the caloric breakdown. - 1/7/13

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    I LIKE blueberries, so I fixed this recipe. The muffins tasted like they should be a light desert. For my 2nd muffin, I put a little water in a small pan, added 2 packets of Splenda & added a handful of frozen blueberries & reduced it slowly. Wife & son both thought it was a great, light dessert. - 12/23/12

    Was this review helpful?   yes  No
  • My family and friends loved these muffins. I loved how filling they are. Had one this morning with a cup of skim milk. A great breakfast! Would definitely make again! Weight Watchers 5 Points Plus when I put it into the Recipe Builder. - 6/23/13

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    If you check the breakdown of ingredients per muffin you will see that the canola oil was left off the list, so I presume that this affected the calorie count. It sounds like a very tasty recipe. I will try it in the future, but using Splenda to reduce the calorie count a little. Thank you. - 6/22/13

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    Am assuming the canola oil measure should read "1/4 C canola..." not "1/4 canola..." Should be fixed in recipe listing. That said, this sounds like a good recipe and I am looking forward to making it. - 6/22/13

    Was this review helpful?   yes  No
  • excellent!!!! I loved them.. made them just like you said, thank you for sharing!! - 3/30/13

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    Nutrition info provided does not include baking soda, oil and fresh/frozen blueberries. I plan to make these this afternoon - looks good to me. My husband loves blueberries. Thanks for the recipe. - 1/31/13

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    I do not see the sugar Nutritional Info can you let us know, as I am trying to stay away form sugar. Although I could use Evaporated Cane Juice sugar, or splend etc.
    This recipe sound very good and i will be trying it. I have been looking for a good muffin recipe. - 1/7/13

    Was this review helpful?   yes  No
  • This was so easy to make and the results were wonderful.Very moist. I will definitely make these again. - 1/5/13

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    Just picked some blueberries and was looking for a blueberry muffin recipe already in SparkRecipes. Thanks. This looks great. Going to go make them now. - 12/22/12

    Was this review helpful?   yes  No