Double Blueberry Muffins

123SHARES
Double Blueberry Muffins

4.7 of 5 (10)
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

Submitted by:

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

123SHARES

Rate This Recipe

Member Ratings For This Recipe


  • Very Good
    7 of 7 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


  • 4 of 5 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!
    2 of 2 people found this review helpful
    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

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    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
See All Comments