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.
- 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
- 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.
- 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.