Blueberry Muffins

August 31, 2022August 24, 2022 New You

One large homemade blueberry muffin, 4 oz (115g), has less than 300 calories compared to 400 – 600 calories for commercially prepared blueberry muffins. This recipe requires 9 ingredients and has no added sodium, preservatives or artificial ingredients. It makes 14 – 16 small or 7 – 8 large muffins.

Blueberry Muffins

Ingredients

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

Tips:

Cake flour has less gluten than all purpose flour and provides a finer crumb.
The sugar and cinnamon topping can be omitted.
Muffins can be frozen and reheated in the microwave oven. The berries in reheated muffins can be very hot, so allow the muffins to cool for 1 – 2 minutes before eating.

Method

Rinse blueberries, drain and toss in a medium bowl with one tablespoon of the flour. Preheat oven to 375°F (190°C).
Using a hand or stand mixer, cream margarine and sugar on medium speed until light and fluffy.
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.
Add extract and mix on low speed until incorporated.
Fold in blueberries using a large spoon or spatula.
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.
Fill cup or pan about 2/3 full (do not overfill). Combine sugar and cinnamon if desired and sprinkle about 1/4
teaspoon on top of each muffin.
Bake 25-30 minutes or until golden brown.
Immediately remove cooked muffins from the pan.
Cool 1 to 2 minutes and serve.

One large muffin has about 250 calories and 260mg of sodium. Small muffins have about half the calories.