Ultimate blueberry muffins
8
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
These deliciously sweet muffins are simply bursting with blueberry goodness. Light stick butter and fat-free milk help cut down on the fat and calories. This recipes also utilizes both all-purpose flour and whole wheat flour for a touch of nuttiness and beautiful golden color, as well as to get that perfect rise. We also love the simple crumbly topping of dark brown sugar and ground nutmeg, which really puts these muffins over the top. Instead of blueberries, feel free to try raspberries or huckleberries if you have those on hand or if you want to mix things up a bit.
Ingredients
All-purpose flour
1.5 cup(s)
Whole wheat flour
0.667 cup(s)
Baking powder
2 tsp
Table salt
0.5 tsp
Dark brown sugar
2 Tbsp
Ground nutmeg
0.5 tsp
Sugar
0.667 cup(s)
Light butter
0.333 cup(s)
Egg
1 large egg(s)
Egg whites
2 item(s)
Vanilla extract
0.5 tsp
Fat free skim milk
0.75 cup(s)
Fresh blueberries
1.25 cup(s)
Instructions
1
Preheat oven to 400ºF. Line a 12-cup muffin tin with paper or foil liners. Combine the flours, baking powder, and salt in a medium bowl.
2
To make the topping, combine the brown sugar and nutmeg in a bowl.
3
With an electric mixer on medium speed, beat the granulated sugar and butter in a large bowl until fluffy. Beat in the egg, egg whites, and vanilla until blended. On low speed, alternately add the flour mixture and the milk, beginning and ending with the flour mixture and scraping down the sides of the bowl. Fold in the blueberries.
4
Evenly spoon the batter into the cups. Sprinkle with the topping. Bake until a toothpick inserted in a muffin comes out clean, about 25 minutes. Remove the muffins from the pan and cool completely on a rack.
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