Blueberry Muffins
(121)
  • Number of Servings: 1
Ingredients
  • 1 cup unsweetened blueberries, fresh or frozen
  • 1 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/3 cup sugar
  • 1 egg, slightly beaten
  • 1/4 cup oil
  • 1/2 cup skim milk
  • 1 teaspoon sugar
Directions
1. Preheat oven to 400° F. Lightly spray a muffin tin with vegetable spray.



2. Wash and drain blueberries. Set aside.



3. In a large bowl, sift flour, baking powder and 1/3 cup sugar together.



4. In a small bowl, combine egg, oil and milk.



5. Pour all at once into dry ingredients. Stir just enough to blend. Gently stir in blueberries.



6. Pour batter into prepared muffin tin, filling each cup 2/3 full. Sprinkle lightly with 1 teaspoon sugar and bake 17 minutes, or until light brown. Allow muffins to cool 2 minutes before removing from pan.



Makes 12 muffins (serving is 1 muffin)
Nutritional Info Amount Per Serving
  • Calories: 157.6
  • Total Fat: 5.2 g
  • Cholesterol: 17.2 mg
  • Sodium: 113.7 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 0.8 g
  • Protein: 3.5 g

Member Reviews
  • LOVLYWIDOW
     I made them even less caloric! I substituted the sugar for Splenda, used applesauce instead of oil, as I do when I bake a cake, and loved the flavor even more. This version brings the calories down to just over 100 calories a muffin! - 2/27/08
  • DONNADW
     If you are looking for more flavor, try using a little less milk, and replacing it with lemon juice ( about 1 tbls or so). I do this all the time in recipes, and it makes a huge difference in the flavor. - 8/31/08
  • GETSANGEL
     I used half whole wheat flour and half all-purpose flour. Also added vanilla extract and a bit of orange zest. Very filling. - 6/16/09
  • AMPINQUOCH
     I made these in a modified version.
    substituted whole wheat flour for all purpose flour, splenda for sugar, and applesauce for oil - also added benefiber tot he mix for extra fiber - 6/12/08
  • SPARKLE72023
     Yeah! Finally, a delicious muffin recipe that isn't full of Sodium. These freeze well and can be enjoyed with a short zap of the microwave or toaster oven. I decreased the sugar a tad and they were still yummy. THANKS SPARKPEOPLE - 2/27/09
  • OZARKMOM
     Why does the calorie size change from the email about this (NUTRITION INFO (per 1 muffin serving)
    Calories: 119.4) to what is listed above. This isn't the first recipe I've noticed that does that.
    - 6/12/08
  • GRANDMABEL
     I substituted splenda for sugar, applesauce for oil and added vanilla and a tablespoon more milk because I didn't realize it was a dough not a batter. I will continue to play with it. Enjoyable. - 6/20/08
  • SUNNYARIZONA
     I made this recipe, but tweaked it a bit to make 6 muffins for only 135 calories. I use egg substitue, splenda, and applesauce in place of the oil. Came out so good! - 6/17/09
  • DODANEODWYER
     I use diet soda, no applesauce, oil, sugar, or egg and the recipe turns out just fine! - 5/29/09
  • SMALL2716
     This is a great base recipe thank you. I subed with applesauce and splenda and more berries. I was able to bring the calories down to almost 100 per serving.
    - 6/14/08
  • KIMBER2245
     Just got them out of the oven. Subbed applesauce for the oil & added a little extra milk. Made them as jumbos, so I also baked them for 24 min instead of the 17. Taste very good & will definately make again. - 7/12/09
  • A_YELLOWPENGUIN
     very easy to make, and they definitely taste better than the ones in the store! i added cinnamon, vanilla, and lemon zest for more flavor. - 6/14/09
  • EMILYMCM
     I thought these turned out really yummy. I added a bit more milk and more berries. The batter was more like dough which made it a little hard to get into the muffin papers. This would be good as a loaf instead. Will make again. - 6/14/09
  • MSSNBAMBI
     I made this recipe except I used oatbran flour. I also made a batch of an old recipe of mine using butter. I brought bopth to work and my co-workers liked the healthier ones better, not knowing at the time I was "testing" them - 3/20/08
  • NOCHOICE1
     Excellent, does not taste low fat at all!! - 6/16/09
  • ZFISHPOND
     My family LOVED these muffins! My husband is fussy about blueberry muffins. I forgot to put the tsp. of sugar on the muffins. There was no need. They tasted great! - 6/21/09
  • SCRAPPIE
     These muffins were a big hit at a brunch I was chairman at. Making 6 dozen was a little challenging, but with help of a few friends it so in no time done. Using fresh berries picked was great I recommend this for families with kids. They had a helping hand in these.
    Rating is a 4 in my book - 6/16/09
  • GJGWALTNEY
     These are very bread-like, but taste good. When I made the batter, it was as thick as cookie dough. I just added more milk to thin it out a little, but left it fairly thick and spooned into the muffin tin. They taste fine. - 6/15/09
  • CRUZ4U
     These were okay. They tasted more like blueberry cornbread rather than muffins. I just prefer more cake-like muffins than cornbread-like. - 3/29/09
  • SHAPESHIFTER13
     These muffins were pretty good. I had to add more milk than this recipe calls because my mixture was too crumbly. Thawing my blueberries beforehand might not be a bad idea either. I also subbed Splenda for sugar. - 6/17/08
  • GETSOMEOFTHIS
     Very tasty just like a regular muffin without the enormous calories. - 6/17/09
  • SEAQUILTER
     There is a calorie discrepancy, I always add Lemon Zest in my Blueberry Muffins, gives it a nice flavour. - 6/12/09
  • PATIOSTONEY
     Great, nice and fluffy and moist. Good for any time of the day. - 6/12/09
  • CD4519295
     I added some lemon set and fresh ground nutmeg. These muffins are delish! - 6/12/09
  • TIAGAYEPFA
     I used whole wheat pasta and a dash of cinnamon. They were so good! My first time baking muffins. - 6/14/09



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