Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 eggs1/4 cup margarine or butter, melted1 cup skim milk1 cup white flour1/2 cup whole wheat flour3 tsp baking powder1/2 tsp salt2 tbsp sugar1 1/2 cup blueberries1/4 cup whole wheat flour1/2 cup sugarStrudel topping2 Tablespoons of butter, cut in small pieces1/4 cup brown sugar1/4 cup whole wheat flour1 Tablespoon of chopped walnuts or pecans (optional)dash of cinnamon
1. Melt 1/4 cup of margarine or butter in large glass measuring cup and set aside to cool
2. In a large bowl mix flour, baking powder, salt, and the 2
tablespoons of sugar.
3. Stir the eggs and milk into the melted butter and then mix the liquid ingredients into the large bowl
4. In another small bowl mix the blueberries with the 1/4 cup of flour and 1/2 sugar.
5. Gently fold the blueberries into the cake mixture
6. Pour batter into 18 muffin cups (I only fill the cups 1/2-3/4 full)
7. Use the same bowl from the blueberries, flour and sugar to combine the ingredients for the strudel topping. Use hands, pastry blender, or two forks to combine into crumbles. Sprinkle the topping on batter.
8. Bake at 400 for 18 minutes for dark pan, 20 minutes for light pan.
Notes:
1. You can substitute white flour for all of the whole wheat flour in this recipe if desired, I just like the taste of the whole wheat flour.
2. Many users have reported that they only get 12 muffins from this recipe. I use standard size muffin tins and only fill the cups slightly over 1/2 full. The smaller size portions work better for our family, but you can fill the cups to 3/4 if you want bigger muffins.
3. You can eliminate the strudel topping and the calories change to 111, 3.3 g fat, 18.3 g carb, .5 g fiber, and 2.5 g protein. This was my original recipe, but my family concurs that the topping makes a huge difference in the taste and worth the extra 25 calories.
Number of Servings: 18
Recipe submitted by SparkPeople user GRANLUND.
2. In a large bowl mix flour, baking powder, salt, and the 2
tablespoons of sugar.
3. Stir the eggs and milk into the melted butter and then mix the liquid ingredients into the large bowl
4. In another small bowl mix the blueberries with the 1/4 cup of flour and 1/2 sugar.
5. Gently fold the blueberries into the cake mixture
6. Pour batter into 18 muffin cups (I only fill the cups 1/2-3/4 full)
7. Use the same bowl from the blueberries, flour and sugar to combine the ingredients for the strudel topping. Use hands, pastry blender, or two forks to combine into crumbles. Sprinkle the topping on batter.
8. Bake at 400 for 18 minutes for dark pan, 20 minutes for light pan.
Notes:
1. You can substitute white flour for all of the whole wheat flour in this recipe if desired, I just like the taste of the whole wheat flour.
2. Many users have reported that they only get 12 muffins from this recipe. I use standard size muffin tins and only fill the cups slightly over 1/2 full. The smaller size portions work better for our family, but you can fill the cups to 3/4 if you want bigger muffins.
3. You can eliminate the strudel topping and the calories change to 111, 3.3 g fat, 18.3 g carb, .5 g fiber, and 2.5 g protein. This was my original recipe, but my family concurs that the topping makes a huge difference in the taste and worth the extra 25 calories.
Number of Servings: 18
Recipe submitted by SparkPeople user GRANLUND.
Nutritional Info Amount Per Serving
- Calories: 143.1
- Total Fat: 4.9 g
- Cholesterol: 27.4 mg
- Sodium: 191.9 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 1.4 g
- Protein: 3.0 g
Member Reviews
-
BECKYJOYO
I made these this morning and they are very easy to make! My only issue with them is they stuck to the paper SO BAD! Maybe I shouldn't use the paper... also I used Splenda, Egg Beaters, and 1% milk. I will probably use the stated ingredients next time! I got 18 muffins out of the batter. - 11/14/08