The original version of this recipe asked for apples and cinnamon to be added. But since I was out of apples that day. I decided to use what I had on hand…blueberries. I’m so glad I did! As with all muffins I make, I use a larger muffin tin with smaller forms. I get more muffins in a batch, and less calories per serving. I also included some low fat options for you in the ingredients. Enjoy!
Savvy’s Blueberry Muffin Recipe
Ingredients for muffins:
- 1 1/2 cups unbleached all-purpose flour
- 3/4 cup white sugar (I use turbinado sugar)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/3 cup vegetable oil (I used Smart Balance)
- 1 egg (I used 3 tbsp liquid egg whites)
- 1/3 cup milk (I used organic lowfat soymilk)
- 1/2 cup fresh organic blueberries, rinsed and drained
- 1/2 cup water
Ingredients for topping: (Optional)
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
DIRECTIONS:
- Preheat oven to 400 degrees F (200 degrees C). Grease six large or 12 small muffin cups or line with paper muffin liners. (Be sure to grease the whole pan, even the top in between each muffin cup)
- Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg, and milk. Add the water bit by bit until the mixture had the consistency of pancake batter.
- Fold in blueberries. Use a greased spoon to batter into prepared muffin cups, filling 2/3 of each cup.
- FOR TOPPING: In a small bowl, stir together remaining sugar, flour, and butter. Mix together with fork until well blended and sprinkle over unbaked muffins.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick
inserted into center of a muffin comes out clean.- A regular muffin tin yield’s about 14 muffins, a jumbo tin only yields 6, but you can get 24 muffins out of a mini muffin pan.
You can find items to help you make this recipe in the Savvy Shop:
I love eating one or two of these for breakfast with juice and tea.
- What’s your favorite muffin recipe?
