Total Time
26mins
Prep 8 mins
Cook 18 mins

These are bread-like muffins that I adapted from a Betty Crocker recipe. They have much less sugar and fat than most muffins and are great for breakfast or snacks.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Place cupcake liners into a 12 cup muffin tin.
  3. Whisk the milk, oil and egg together.
  4. Gently stir in the flours, sugar, salt and baking powder until most of the flour has been incorporated. Add up to 1/4 cup more flour if the batter is too wet.
  5. Fold in the blueberries just until evenly distributed. If you overmix the batter the muffins will turn out tough.
  6. Fill each muffin cup 2/3 full. Sprinkle the muffins with 1/2 t sugar if desired.
  7. Bake for 15-18 minutes, until the tops are brown and a toothpick inserted into the center comes out with dry crumbs.
  8. Remove from the muffin tin and cool. Store any leftovers in a plastic bag.

Reviews

(1)
Most Helpful

Delicious muffins! I used fresh blueberries, turned out great. Thanks!

Hazeleyes August 23, 2008

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