Blueberry Muffins

3.9 of 5 (121)
editors choice
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

View full nutritional breakdown of Blueberry Muffins calories by ingredient

This is a Recipe (what's this)


A lower fat version of everyone's favorite- prep and bake in less than 25 minutes! A lower fat version of everyone's favorite- prep and bake in less than 25 minutes!


    • 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


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)

TAGS:  Snacks |

Member Ratings For This Recipe

  • no profile photo

    Very Good
    52 of 53 people found this review helpful
    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

  • no profile photo

    25 of 27 people found this review helpful
    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

  • no profile photo

    17 of 18 people found this review helpful
    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

  • no profile photo

    17 of 20 people found this review helpful
    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

  • no profile photo

    16 of 16 people found this review helpful
    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