Total Time
40mins
Prep 20 mins
Cook 20 mins

So good - also great as chocolate chip when used instead of blueberries

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Mix dry ingredients.
  3. Add liquid ingredients and mix until smooth.
  4. Fold in blueberries.
  5. Line muffin pan with paper liners.
  6. Fill each muffin paper to about 3/5 full.
  7. Bake for 20 minutes or until muffins are golden brown.
  8. Cool on rack.
Most Helpful

5 5

I gave this recipe 5 stars because I made it exactly by the instructions and the muffins were wonderful, EXCEPT I was nervous about no added fat after reading many other blueberry muffin recipes all calling for either oil or some other fat. So I did add 1/3 cup of cooking oil. Otherwise, I followed the recipe to the letter and got really wonderful muffins for breakfast. My picky Grandson ate 3 of them, and that is really a 5 star rating! thanks for trhe recipe, Jennifer!

5 5

Really Good & so simple! I too, noticed this one didn't have any butter & such, but I decided to give this one a whirl. Really tasty. I have a tendency to put too many blueberries in or what ever other fruit a recipe calls for & it usually overpowers the recipe - - just a warning, stick to the suggested amounts. Excellent & like mentioned, low fat of course!

5 5

Awesome recipe. I did tweak it a little. I also was a little concerned about no fat, so I used 1/2 cup butter (softened, creamed with sugar, added dry ingredients and then wet, mixed all), also I used whole wheat flour 1 cup and 1 cup all purpose flour. Very yummy!