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Blueberry Muffins

Prep time 10 mins
Cook time 23 mins
Yield 12 muffins


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries
  • 1 tablespoon PLUS 1 cup sugar
  • 1 tablespoon grated lemon peel
  • 1/2 cup (1 stick) I Can't Believe It's Not Butter!® Cooking & Baking sticks
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

How to Make It

  1. Preheat oven to 400° . Grease 12-cup muffin pan or line with paper cupcake liners; set aside.

    Combine flour, baking powder and salt in medium bowl; set aside.

    Toss blueberries with 1 tablespoon flour mixture in small bowl; set aside.

    Combine 1 tablespoon sugar with lemon peel; set aside.

    Beat I Can't Believe It's Not Butter!® Cooking & Baking sticks with remaining 1 cup sugar in large bowl with wooden spoon until smooth. Beat in eggs and vanilla until blended, scraping sides occasionally. Alternately beat in flour mixture and milk just until blended, beginning and ending with flour mixture. Gently fold in blueberries. Evenly spoon batter into prepared pan; sprinkle with lemon mixture.

    Bake 23 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely.

    For BLUEBERRY MUFFIN COFFEE CAKE, prepare batter as above. Spoon into greased 9-inch round cake pan, then sprinkle with lemon mixture. Bake at 350° for 45 minutes or until toothpick inserted in center comes out clean. Cool as above. For a LEMON GLAZE, blend 1/4 cup confectioners sugar with 2 teaspoons lemon juice; drizzle over cooled cake.

    Nutrition Information per muffin:
    Calories 240, Calories From Fat 80, Saturated Fat 5g, Trans Fat 0g, Total Fat 9g, Cholesterol 35mg, Sodium 240mg, Total Carbohydrate 36g, Sugars 20g, Dietary Fiber 1g, Protein 4g, Vitamin A 8%, Vitamin C 4%, Calcium 6%, Iron 6%