mmm...Blueberry Muffins

mmm...Blueberry  Muffins

4.2 of 5 (120)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 71.1
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 193.5 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.8 g

View full nutritional breakdown of mmm...Blueberry Muffins calories by ingredient


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Number of Servings: 12


    1.5 C Flour
    3/4 C Splenda
    2 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    2/3 C plain non-fat yogurt
    2/3 C water
    3/4 C Blueberries (can sub. other fruit)


Combine and mix dry ingredients. Then add water and yogurt, mix then add berries and stir carefully. Fill greased muffin cups 3/4 full. Bake at 400 F. for 18 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user LEPRECHAUN0610.

Member Ratings For This Recipe

  • no profile photo

    18 of 19 people found this review helpful
    Used applesauce instead of splenda so I didn't have to use much water. Also used non-fat blueberry yogurt and they were awesome! ! - 5/14/07

  • no profile photo

    13 of 13 people found this review helpful
    I used WW flour and vanilla fat free yogurt. These are good, and will freeze them to have on hand for a quick breakfast with a smoothie, or for a sweet, low-cal snack. - 3/21/09

  • no profile photo

    Very Good
    12 of 13 people found this review helpful
    Good muffins! I used all whole wheat flour. I also substituted unsweetened applesauce for the splenda and then only added 1/4 c. water. This made for a great texture. The only thing I would differently the next time would be to add 1/4 c. of the splenda or sugar to add a little sweetness.... - 5/24/10

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    11 of 11 people found this review helpful
    Excellent. I added more blueberries and I think it was too many. They were very sweet so next time I think I might add applesauce instead of sugar like some of the others. But I am so looking forward to using this is a basic recipe and I love that the ingredients in natural. I also used wheat flour. - 3/2/09

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    7 of 7 people found this review helpful
    They were so yummy I made a 2nd batch with Raspberries! Yumm! - 11/25/09