Low Fat/ Low Cal Blueberry Muffins (Jordan Marsh)

1. 1

   With the mixer on low speed, cream the butter and sugar together until fluffy.

2. 2

   Add eggs one at a time and mix until well blended.

3. 3

   Combine the dry ingredients in a separate bowl and add to the mixture, alternating with the milk.

4. 4

   Add the vanilla extract.

5. 5

   Fold in the blueberries by hand until well mixed into the batter.

6. 6

   Grease the muffin tin well, including the top.

7. 7

   Pile the batter high in each muffin cup.

8. 8

   Bake in a preheated 375 degree oven for 25-30 minutes.

9. 9

   Cool in pan before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.