Blueberry Muffins

2SHARES
Blueberry Muffins

4.5 of 5 (16)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 18
  • 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

View full nutritional breakdown of Blueberry Muffins calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

An easy recipe using things you have at hand! An easy recipe using things you have at hand!
Number of Servings: 18

Ingredients

    2 eggs
    1/4 cup margarine or butter, melted
    1 cup skim milk
    1 cup white flour
    1/2 cup whole wheat flour
    3 tsp baking powder
    1/2 tsp salt
    2 tbsp sugar
    1 1/2 cup blueberries
    1/4 cup whole wheat flour
    1/2 cup sugar

    Strudel topping
    2 Tablespoons of butter, cut in small pieces
    1/4 cup brown sugar
    1/4 cup whole wheat flour
    1 Tablespoon of chopped walnuts or pecans (optional)
    dash of cinnamon

Directions

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.

2SHARES
TAGS:  Snacks |

Rate This Recipe

Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    Delicious! I replaced the 2 tbsp sugar with brown sugar and also added walnuts to the recipe. - 9/15/10

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    I make these all the time now. It only makes 12, but they are perfect. Very moist, couldn't ask for a better recipe!! - 11/23/08

    Was this review helpful?   yes  No
  • These are not bad, the strudel topping does add a tasty kick. - 1/25/12

    Was this review helpful?   yes  No
  • awesome.I been trying a few recepies out lately.Just for fun.Some didnt turn out so well :(. These muffins are absolutely terrific! no fail.Thumbs up from me. - 10/25/11

    Was this review helpful?   yes  No
  • I made these without the topping because I had no brown suger (oops!) and then added chopped dried apricot because I only had 1 cup of dried blueberries (used dried by the way lol). Otherwise I followed the directions and made 12 muffins and like 7 mini muffins. DELICIOUS!! - 6/14/11

    Was this review helpful?   yes  No
See All Comments