Blueberry Muffins

Photo: Oxmoor House

This might be a diabetic recipe but these blueberry muffins have lost none of their flavor. A sweet breakfast treat or snack anyone would love.

Yield: 1 dozen (serving size: 1 muffin)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 0.0%
  • Fat: 5.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3g
  • Carbohydrate: 20.3g
  • Fiber: 1.1g
  • Cholesterol: 19mg
  • Iron: 0.0mg
  • Sodium: 145mg
  • Calcium: 0.0mg

Ingredients

  • 1 3/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 3 tablespoons "measures-like-sugar" calorie-free sweetener
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1 cup fresh or frozen blueberries, thawed and drained
  • 3/4 cup fat-free milk
  • 1/4 cup vegetable oil
  • 1 large egg, lightly beaten
  • 1 teaspoon grated lemon rind
  • 1 teaspoon grated orange rind
  • 1 teaspoon vanilla extract
  • Cooking spray

Preparation

  1. Preheat oven to 400°.
  2. Combine first 6 ingredients in a medium bowl; add blueberries, and toss to coat. Make a well in center of flour mixture. Combine milk and next 5 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
  3. Spoon batter into 12 muffin cups coated with cooking spray, filling two-thirds full. Bake at 400° for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.
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