Blueberry Muffins

2012-06-08
  • Yield : 8 Large, 18 Small
  • Servings : 8
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m
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Nutritional Info

This information is per serving.

  • Calories

    210
  • Calories from Fat

    45
  • Total Fat

    5g
  • Saturated Fat

    3g
  • Trans Fat

    0g
  • Cholesterol

    20mg
  • Sodium

    170mg
  • Carbohydrates

    36g
  • Dietary Fiber

    1g
  • Sugar

    0g
  • Protein

    4g
  • Serving Size:

    1 large muffin made with butter

A large homemade blueberry muffin, piece of fruit and cup of coffee or tea for breakfast has less than 500 calories and 300mg of sodium. This recipe has no added salt, and 4g of saturated fat for one large muffin made with butter. It makes 18 small (2-inch) or 8 large (2.25 inch) muffins. Muffins can be frozen and reheated in a microwave oven. Berries in reheated muffins can be very hot, so allow muffins to cool 1 or 2 minutes before eating.

Nutrition Information

Nutrition information is for one large muffin with cinnamon and sugar topping. For small muffins, divide by 2.

Cook’s Tips

  1. For muffin recipe with no trans fat and less saturated fat than butter try Easy Homemade Muffins.
  2. Cake flour has less gluten than all purpose flour and provides a finer crumb.
  3. The sugar and cinnamon topping is optional.
  4. Do not over bake muffins. They will become dry and though. When using a toothpick to check if muffins are done, look for unbaked batter. Blueberry stains on a wood toothpick are normal. Retest using a clean toothpick if necessary.
  5. Muffins can have peaked or flat tops depending on the amount of batter in each cup. For peaked tops fill two-thirds, for flat tops fill three-quarters.

Ingredients

  • 1/4 cup (56 g) butter or margarine
  • 1/3 cup (70 g) sugar
  • 2 1/3 cups (300 g) cake or all purpose flour
  • 1 tablespoon (15 ml) baking powder
  • 1 cup (240 ml) 2% milk
  • 1 teaspoon (5 ml) vanilla extract
  • 1 1/2 cups (220 g) fresh blueberries
  • 4 teaspoons (20 ml) granulated sugar (optional)
  • 1/2 teaspoon (1 ml) ground cinnamon (optional)
  • Paper baking cups or vegetable cooking spray

Method of Preparation

Step 1

Rinse blueberries, drain and toss in a medium bowl with one tablespoon of the flour. Preheat oven to 375°F (190°C).

Step 2

Using a hand or stand mixer, cream margarine and sugar on medium speed until light and fluffy.

Step 3

Combine flour and baking powder. Add 1/3 of the flour and 1/3 of the milk mixing on low speed until combine. Repeat twice with remaining flour and milk.

Step 4

Add extract and mix on low speed until incorporated.

Step 5

Fold in blueberries using a large spoon or spatula.

Step 6

Line muffin pans with paper cups or spray with cooking spray to prevent sticking. Cleanup is easier with paper cups; blueberries can burst during baking.

Step 7

Fill cup or pan about 2/3 full (do not overfill). Combine sugar and cinnamon and sprinkle about 1/4 teaspoon on top of each muffin if desired.

Step 8

Bake 25 to 30 minutes (18 to 25 minutes for small muffins) or until golden brown and a toothpick inserted into the center comes out clean. Immediately remove cooked muffins from the pan. Cool 1 to 2 minutes and serve.