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Blueberry Muffins

Fresh Blueberries in Blueberry Muffins

Plump blueberries make these orange-accented mini Blueberry Muffins scrumptious. Serve them plain or with a dab of honey.


2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon grated lemon peel
1 cup skim milk
1/4 cup egg substitute
1/3 cup melted butter
3/4 cup fresh or frozen blueberries
Crumb topping (recipe follows)


In a large bowl, combine flour, sugar, baking powder and lemon peel; set aside.

In a medium bowl, combine milk, egg substitute and melted butter.

Stir liquid mixture into flour mixture just until moistened; gently stir in blueberries. Spoon batter into 12, 2-1/2-inch muffin pan cups lined with paper liners. Sprinkle crumb topping over muffins. Bake at 400-degrees for 15 to 18 minutes or until lightly browned.

Crumb Topping:: In a small bowl, combine 1/2-cup flour and 1/2-cup sugar. With a pastry blender, cut in 1/4-cup butter until mixture resembles coarse crumbs.

Nutrition Information

Recipe makes 12 muffins.

Did You Know?

Blueberries contain natural aspirin that helps reduce the tissue damaging effects of chronic inflammation, while reducing pain.

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