Light Blueberry Muffins Recipe

Name: Light Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; ⅔ cup sugar; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 ¼ cups low-fat buttermilk; ¼ cup butter, melted; 1 cup blueberries; 1 teaspoon vanilla extract; 1 large egg, lightly beaten; cooking spray; 1 tablespoon sugar

Servings: persons

2 cups all-purpose flour
⅔ cup sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups low-fat buttermilk
¼ cup butter, melted
1 cup blueberries
1 teaspoon vanilla extract
1 large egg, lightly beaten
cooking spray
1 tablespoon sugar

1
Combine dry ingredients in a bowl and mix well, make a well in the center.
2
Combine buttermilk, butter, vanilla and egg in another bowl, mix and add to well in the center of dry ingredients.
3
Stir until just moist.
4
Gently fold in blueberries.
5
Spoon batter into 12 muffin cups coated with cooking spray and sprinkle evenly with additional sugar.
6
Bake at 400F for 18 minutes or until lightly browned.
7
Remove from pans; cool on a wire rack.

1034

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all-purpose flour, ⅔ cup sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and more.

Yes, Light Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Light Blueberry Muffins

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