Low Cal, Lower Carb Fresh Blueberry Muffins
(27)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 20
Ingredients
2 C. fresh blueberries1 C. all purpose flour1 C. whole wheat flour3/4 C. Splenda3 tsp baking powder1/4 cup unsalted butter1 large egg1 C. nonfat milk
Directions
Sift together flour, sugar, and baking powder. Cut butter into flour mixture with pastry cutter until butter is size of small peas. Beat egg and milk together. Add egg mixture all at once to flour mixture. Stir with fork until dry ingredients are moist. Batter will be lumpy. Add berries and quickly stir until blended. Fill muffin tins halfway. Bake at 400 degrees for 25 minutes. Makes 20 muffins. Freezes well.

Number of Servings: 20

Recipe submitted by SparkPeople user WINDY01.
Servings Per Recipe: 20
Nutritional Info Amount Per Serving
  • Calories: 79.9
  • Total Fat: 2.8 g
  • Cholesterol: 17.1 mg
  • Sodium: 84.0 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.3 g

Member Reviews
  • THATGIRLJEN2010
     I filled my muffin pans up to the top on these and it made 12. They had good flavor but they were a little heavy. I agree with less blueberries next time...maybe 1 cup instead of 2. I also used frozen blueberries and they worked just fine. - 7/1/09
  • JENNIFEROI812
     I had a "muffin making day" earlier in the week... I made three kinds and froze them. These were pretty good. Not my favorite, but still pretty good. - 8/2/08
  • KIMIECR
     I thought these where very good nice and sweet but next time I will use a bit less blueberries only because I think it was a bit to much. I could only get 15 muffins out of this recipe but well worth the time to make then will be making them again. - 5/6/09
  • NETPASSONS
     Thank you for this recipe !!! I made 1 1/2 batches to have enough to freeze some. DH told me that I couldn't freeze any--they will be gone before I know it. The only substitutions that I made was to cut the splenda by a 1/4, and add 1/4 cup sugar to help them brown better.
    Breakfast is served. - 4/27/09
  • CUDALOUISE
     This is a good recipe. Changes i made: used 100% whole wheat flour. used olive oil spread instead of butter. put a touch of cinn/sugar on top. made a 1/2 batch. we didn't need 20 muffins. hard pressed to get even 9 decent sized muffins from 1/2 batch. they were done in 15 minutes @400 degrees. - 8/7/08
  • KRKARIKA
     Great! Easy to make, PERFECT amount of blueberries, and great amount of carbs. This was my first time cooking with whole wheat flower and I love it. Also I used the Splenda plus fiber. Will definitely be making again! - 6/8/11
  • SNOWFLAKE011
     very good but i changed a bit of the ingredients , i've use quinoa flour and spelt flour instead and add a 1cup of apples 1cup of blueberries and 1 cup of walnuts and more eggs .
    it was awesome ..thanks
    - 8/8/10
  • DORYH20
     We are a family of 4 and everyone thought these muffins were OK. Edible. Better than the last recipe I tried. Those muffins ended up in the trash :( I hate wasting.
    Sometimes baked goods are better the next day. I'm hoping that is the case. - 7/8/10
  • CD2872875
     Just made these today. Didn't come out as big as I would have like, but the taste is great! Thanks for the recipe! - 5/21/10
  • ANGELSLOVE29
     very good!! - 8/14/09
  • COVERMEYA
     I thought they were very good, I added just a bit more milk. They were wonderful and I will make them again!! very good!!! - 10/21/08
  • PRINCESSVAIL
     I thought these were just ok. I could taste the Splenda aftertaste eating and seems like something was missing. - 9/12/08
  • MAYABREE
     This is a great recipe! It was easy to make and tastes great!

    I was able to make 18 muffins.
    - 8/14/08
  • JUSTME75
     I made this recipe last night and it was ok. - 8/12/08
  • RANDY123
     this muffin was awesome!!!!!!!!!!! - 8/4/08
  • 2DOGSRWE
     Not enough sweet taste for me, and the muffin was tough, but maybe I mixed it too much. - 8/1/08
  • SPACKLEGIRL2008
     We split this recipe in half to make sure we would like it and now I'm sorry I didn't double it. My husband thinks they needed a little more Splenda...but they were great! Half a batch made 12 mini muffins. - 7/30/08
  • FITTOAT4ME
     These were very good. Next time I may add a tsp of vanilla to enhance the flavor. I also had a hard time making 20 muffins so I made 18 and recalculated the nutrition info. - 7/28/08
  • GREYGRANNIE
     Wonderful! I'm always looking for blueberry recipes and this one is a winner. - 7/25/08
  • SHERLE
     Great recipe! Thanks, Windy. - 7/24/08
  • BILLTHOMSON
     Very delicious, would have them again - 12/25/17
  • CD12544800
     I used Turbinado sugar (1/2 cup). I used 1 cup frozen blueberries and I filled the muffin cups full and it made 12 muffins. Very good. - 7/22/13
  • OI4GOTIT
     I wonder how these muffins will taste by using almond flour instead of all purpose or whole wheat flour. I know the almond flour is lower in carbs. Just saying... - 6/11/13
  • CD12726225
     Mmm, yummy! I only put in 1 cup of blueberries, and they were perfect! - 7/22/12
  • JUJIFRUIT
     These were really tasty! I used 2 cups frozen blueberries and I made 18 muffins from the recipe. Delicious! - 4/3/11



© 2024 SparkPeople, Inc. - Terms - Privacy