Blueberry Muffins
"Nobody can resist the temptation of freshly baked blueberry muffins - the flavor of these is perfumed with citrus and allspice."
photo by PaulaG
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 1 3⁄4 cups all-purpose flour
- 3 tablespoons sugar
- 3 tablespoons Splenda sugar substitute
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon ground allspice
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 3⁄4 cup nonfat milk
- 1⁄4 cup vegetable oil
- 1 egg, lightly beaten
- 1 teaspoon grated lemon rind
- 1 teaspoon grated orange rind
- 1 teaspoon vanilla extract
- cooking spray
directions
- 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.
- Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.
- Bake at 400 degrees for 20 to 25 minutes or until golden.
- Remove muffins from pans immediately, and cool on wire racks.
Questions & Replies
-
How can this be good for diabetics -
how many grams of carbohydrates are in one muffin? (im diabetic and i cant have too many carbs)
-
Has anyone tried with whole wheat flour?
-
What is the calorie count for these muffins?
Reviews
-
I followed Boomette's review and used 6 tbs. of sugar only and 1/2 tsp salt. These were tasty muffins and moist to boot. Made for Rookie Tag Game 2013. -
darn these are yummy. Update, made them again and the only thing i changed this time was to cut the oil to 2 tbs and add 2 tbs applesauce. They were still moist and delicious, sighs..will probably eat them al today so wont be diabetic friendly for me :D -
I used only sugar so 6 tbs. I used thawed frozen blueberries, whole milk. I cooked them 22 minutes just to be sure they were ok. They're crispy but moist inside. So yummy! Thanks Annacia :) Made for Holiday Tag. -
For a low-sugar muffin these are quite good. I used reconstituted powdered milk and fresh blueberries. The flour was 3/4 cup of whole wheat pastry flour and 1 cup white flour. For the allspice, I used Recipe #145505. The muffins had a nice crust outside and moist center. They were done in 20 minutes.
