Blueberry Muffins

Blueberry Muffins Photo: Oxmoor House


  • 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


Preheat oven to 400°.

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 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.

    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)

Nutritional Information

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

Good to Know

Making your own muffins is a good way to side step the extra fat and calories that store-bought muffins have. Serve these breakfast treats warmed with a thin layer of SmartBalance buttery spread for a boost of omega-3 fatty acids.

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