Big Berry Light Muffins

Total Time
Prep 10 mins
Cook 30 mins

A large tender berry packed muffin that is on the lighter side but with all of the taste! Use a medium to large muffin pan and fill cups 3/4 full.

Ingredients Nutrition


  1. Preheat your oven to 400. Line your muffin pan with cupcake papers or grease cups liberally.
  2. In a large bowl, whisk together oil, buttermilk and eggs. In a seperate bowl, whisk together dry ingredients. Add the dry mixture to the liquid and stir until just combined. Gently fold in the berries.
  3. Fill each muffin cup to 3/4 full.
  4. Bake the muffins in the preheated oven for 25-30 minutes or until golden brown and tester comes out fairly clean.


Most Helpful

Very lovely muffins! I took a few liberties with the ingredients, but I think it had little impact on the final product. I made my own buttermilk (skim + lemon juice), used 2 whole eggs rather than Egg Beaters and subbed half of the oil with natural applesauce. The only thing we noticed is that we prefer a sweeter muffin and next time I'll try adding 3 T. regular Splenda, along with the brown sugar blend. Each muffin rose beautifully and melted in our mouths. Thanks TaterBug!

DuChick May 25, 2009

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