Forgot your password? Enter your email address and we'll send it to you.

Sorry, this email address could not be found. Please try again.

Your password has been sent to the email address you gave us. Look for it in your inbox!

Blueberry Muffins

Prep Time :
15 min
Bake Time :
22 min
Makes :
12 servings
Rate this recipe!
5
You must be logged in to rate this Recipe.
This recipe is:
Ingredients

2 cups (500 mL) all-purpose flour

2 tsp (10 mL) baking powder

3/4 tsp (3 mL) salt

1/2 cup (125 mL) light margarine, softened

1 cup (250 mL) SPLENDA® No Calorie Sweetener, Granulated

1/4 cup (60 mL) honey

2 large eggs

1 tsp (5 mL) vanilla

1/2 cup (125 mL) 1% low-fat milk

1 cup (250 mL) fresh or frozen blueberries, thawed

 
Directions

Place oven rack in top 1/3 of oven.

Preheat oven to 400°F/200°C. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.

Sift together flour, baking powder and salt. Set aside.

Beat margarine at medium speed with an electric mixer until creamy. Gradually add SPLENDA® Granulated and honey, beating until light and fluffy. Add eggs one at a time, beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries.

Spoon batter evenly into paper-lined muffin cups. Bake 20 to 22 minutes or until golden. Remove from pan immediately and cool on wire rack.

Note: To freeze muffins, wrap in heavy-duty aluminum foil or place in a zip-top freezer bag. Freeze up to 3 months.

 

Nutrition Information


Amount per Serving
 

  Serving Size: 1 muffin

  Total Calories: 160

  Calories from Fat: 40

  Total Fat: 4.5 g

  Saturated Fat: 1 g

  Cholesterol: 35 mg

  Sodium: 230 mg

  Total Carbohydrates: 26 g

  Fibre: 1 g

  Sugars: 7 g

  Protein: 4 g


Recently Viewed Recipes

Oatmeal Breakfast Bars
0
Zesty Blueberry Freezer Jam
0
Homemade Cranberry Sauce
4
Candied Yams (Michael Blackie...
3
Low-Fat Bran Muffins
5