Double Blueberry Muffins
- Number of Servings: 12
Ingredients
1 cup all-purpose flour3/4 cup white whole wheat flour1/2 cup granulated sugar2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon table salt1/2 teaspoon ground cinnamon1 cup lowfat buttermilk1/4 cup canola or vegetable oil1 large egg1 teaspoon pure vanilla extract1 1/4 cup frozen blueberries (see Tips)1/4 cup dried blueberries
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
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
Nutritional Info 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
Member Reviews
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CD13091871
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
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KALAJIJO
This is the best blueberry muffin recipe ever! I reduced the calories by using half the sugar and some artificial sweetener. Also I used half the oil and replaced the other half with unsweetened applesauce and egg whites in place of the whole eggs. I made them with mostly whole wheat flour too. - 11/4/14
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POPEYETHETURTLE
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
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LAURALLANCE
Love these double blueberry muffins! Great tips on how to stir in blueberries without breaking them up. I subbed in Swerve instead of sugar and also used frozen wild blueberries (found in the grocery store freezer section). They are more naturally sweet than the large commercially grown blueberries. - 4/17/20