{Healthy} Blueberry Muffin Recipe
I bought a huge flat of blueberries at our local Farmer’s Market and thought what could I do with all these blueberries??
Healthy Blueberry Muffins!
Ingredients:
2 cups whole wheat flour
2 tsp baking powder
3/4 tsp salt
1/2 cup margarine, softened
1 cup SPLENDA
1/4 cup honey
2 eggs
1 tsp vanilla
1/2 cup milk
1 cup blueberries
You will need:
12-Cup Regular Muffin Pan
Directions:
1. Preheat oven to 400° F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.
2. Sift together flour, baking powder and salt, set aside.
3. Beat margarine at medium speed with an electric mixer until creamy. Gradually add SPLENDA 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 blueberries.
4. Scoop batter evenly into paper lined muffin cups. Bake 20 to 22 minutes or until golden. Remove from pan immediately and cool on wire rack.
To give the muffins a little extra decor, I drizzled some of my melted buttercream icing over the top and garnished with white crystal sprinkles.
Healthy Blueberry Muffins
Equipment
- 12-Cup Regular Muffin Pan
Ingredients
- 2 cups whole wheat flour
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup margarine softened
- 1 cup SPLENDA
- 1/4 cup honey
- 2 eggs
- 1 tsp vanilla
- 1/2 cup milk
- 1 cup blueberries
Instructions
- Preheat oven to 400° F. 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 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 blueberries.
- Scoop batter evenly into paper lined muffin cups. Bake 20 to 22 minutes or until golden. Remove from pan immediately and cool on wire rack.
- To give the muffins a little extra decor, I drizzled some of my melted buttercream icing over the top and garnished with white crystal sprinkles.
I made three batches and froze the extra. They are great for snacks or additions to kid’s lunches!
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