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Best Blueberry Muffins

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Best Blueberry Muffins
2011-05-05 Breakfast Brunch
4 40

Whole wheat flour adds a healthy dimension and great flavor to these muffins. The butter and sugar added to the top finish them perfectly.

  • Servings: 12


2 Large Eggs
½ cup 2 % Milk
4 Tbsp Lemon Juice Concentrate
½ cup Canola Oil
1 cup Turbinado Sugar
2 cups White Whole Wheat Flour, plus 1 tbsp for tossing frozen blueberries
3 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
2 cups Frozen Blueberries
3 Tbsp Softened Butter
3 Tbsp Turbinado Sugar


Keep berries frozen until needed. Mix eggs, milk, lemon juice, oil, and sugar until smooth. In a separate bowl, mix flour, baking powder, salt, and cinnamon. Add flour mixture to the wet ingredients, stirring only until moistened. Toss berries in additional flour and fold into batter. Spray a standard 12 cup muffin tray with nonstick cooking spray, and fill cups full of batter. Bake at 375 degrees, for 20-25 minutes. While warm, brush tops of muffins with softened butter and sprinkle tops evenly with turbinado sugar. Let stand in muffin pans for about 10 minutes, then transfer to a cooling rack, gently using a spoon to loosen muffin edges and scoop out muffins.