One Point Blueberry Muffins Recipes

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QUICK AND EASY ONE BOWL BLUEBERRY MUFFINS



Quick and Easy One Bowl Blueberry Muffins image

These Quick and Easy One Bowl Blueberry Muffins are just about the best thing ever. It is not surprise that they are our most popular recipe on our blog!

Provided by Melissa Au

Categories     Recipes

Time 25m

Number Of Ingredients 9

1 1/2 cups all-purpose flour
3/4 cup granulated sugar (plus 1 tablespoon for muffin tops)
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3-1/2 cup milk
1 1/2 teaspoons vanilla extract
6 to 8 ounces fresh or frozen blueberries (about 1 cup frozen blueberries)

Steps:

  • Preheat oven to 400º F
  • In a large bowl whisk flour, sugar, baking powder and salt,
  • Use a measuring cup that holds at least 1 cup and add vegetable oil, egg and then fill the cup to the 1-cup line with milk (about 1/3 to a 1/2 cup of milk). Add vanilla and whisk until combined.
  • Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix. (The muffin batter will be pretty thick). Add blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
  • Divide the batter between the muffin cups filling about ½ full.
  • Sprinkle a little sugar on top of each muffin.
  • Bake for 15-20 minutes

BLUEBERRY MUFFINS (1 WW POINT EACH)



Blueberry Muffins (1 Ww Point Each) image

This is from the Weight Watchers magazine Easy Weeknight Favorites. My magazine says I first tried them in January 2006. They are very good for a lowfat muffin and easy to make. I am posting here because my magazine is falling apart and I am afraid I am going to lose it! (I have omitted the teaspoon of grated lemon rind and teaspoon of grated orange rind the original recipe calls for. I don't always have them around to grate so just make it without!)

Provided by Little Suzy Homemak

Categories     Breakfast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground allspice
1/4 teaspoon salt
3/4 cup nonfat milk
1/3 cup sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 cup frozen blueberries, thawed and drained
cooking spray

Steps:

  • Preheat oven to 400 degrees.
  • Combine first 4 ingreidents in a medium bowl; stir well. Make a well in center of mixture.
  • Combine milk through the egg; add to flour mixture, stirring just until moist. Gently fold in blueberries.
  • Divide batter evenly between 12 muffin cups coated with cooking spray. Bake at 400 for 20 minutes or until golden. Remove from pan immediately; cool on a wire rack.

Nutrition Facts : Calories 156.3, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.8, Sodium 122, Carbohydrate 24.7, Fiber 0.9, Sugar 10.2, Protein 3

ONE POINT BLUEBERRY MUFFINS



One Point Blueberry Muffins image

These One Point Blueberry Muffins are packed with protein and loaded with fresh juicy blueberries-they are sure to be a family favorite! Author: thepounddropper.com

Provided by Lindsay Kehl

Categories     Muffins

Time 24m

Number Of Ingredients 7

1 and 1/2 cup Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix
1 tsp baking powder
1/2 cup unsweetened applesauce
1/2 cup water (give or take depending on the batter consistency)
1/4 cup zero point granulated white sugar substitute ( I use Lakanto Classic Monkfruit Sweetener)
1 large egg or 2 large egg whites, at room temperature.
1 cup fresh or frozen blueberries *see note section

Steps:

  • Preheat oven to 375 degrees.
  • In a large mixing bowl, combine egg, water, applesauce & sugar substitute.
  • Blend together. Add kodiak pancake mix and baking powder. Stir until well combined.
  • Fold in fresh or frozen blueberries. ( I usually add more on top of batter and cover them a bit with the batter.)
  • Spray the muffin tin with cooking spray or use muffin foil- liners.
  • Pour batter into 12 muffin cups. Bake for 16-20 minutes or until a toothpick is inserted comes out clean.
  • Remove from oven and allow them to cool for 5 minutes before removing from muffin tin.

Nutrition Facts : Calories 65 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 55 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

TO DIE FOR BLUEBERRY MUFFINS



To Die For Blueberry Muffins image

These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!

Provided by Colleen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 8

Number Of Ingredients 12

1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  • Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g

OUR FAVORITE BLUEBERRY MUFFINS



Our Favorite Blueberry Muffins image

Blueberry muffins are a breakfast staple in most homes. This recipe from "Martha's Entertaining" features two options to finish: make a crumb topping, or sprinkle granulated sugar and freshly grated mace over the batter just before baking.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 1/2 dozen

Number Of Ingredients 15

1 1/4 cups unbleached all-purpose flour
1/2 cup packed light-brown sugar
1/2 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted and cooled
3 cups plus 2 tablespoons unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, room temperature, plus more for tin
1 1/4 cup granulated sugar, plus more for topping (optional)
1 large whole egg plus 2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
2 cups fresh blueberries
Mace, for topping (optional)

Steps:

  • Crumb topping, if desired:Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.
  • Muffins:Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
  • Sift together flour, baking powder, and salt into a bowl.
  • With an electric mixer on medium speed, cream together butter and granulated sugar until fluffy.
  • Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in blueberries by hand.
  • Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.
  • Bake, rotating tins halfway through, until light golden on top, about 30 minutes. Cool in tins on wire racks 15 minutes before turning out muffins. Serve warm or at room temperature.

BLUEBERRY MUFFINS



Blueberry Muffins image

Homemade blueberry muffins burst with fresh flavor that store-bought can never duplicate-and it doesn't take rocket science to make them great. Overmixing leads to peaked tops, tough interiors and dry muffins, so follow these simple steps and your muffins will be beautiful and delicious!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 12

Number Of Ingredients 9

3/4 cup milk
1/4 cup vegetable oil or melted butter
1 egg
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh, canned (drained) or frozen blueberries
2 tablespoons coarse sugar or additional granulated sugar, if desired

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
  • In large bowl, beat milk, oil and egg with fork or wire whisk until well mixed. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon coarse sugar.
  • Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.

Nutrition Facts : ServingSize 1 Muffin

CHERYL'S HEALTHY BLUEBERRY MUFFINS - WW POINTS = 1



Cheryl's Healthy Blueberry Muffins - Ww Points = 1 image

A variation of Applesauce-Raisin Muffins - 1 point per muffin if you are a Weight Watcher! UPDATED 5/10/2009: Since Kellogg's All Bran With Extra Fiber Cereal has been discontinued, I have updated my recipe to use General Mills Original Fiber One cereal instead. Luckily the Weight Watchers points value of 1 remains the same. Enjoy! :-)

Provided by senseicheryl

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

2 cups Fiber One cereal, original
1 1/2 cups unsweetened applesauce
1/4 cup nonfat milk
3 large egg whites (I use liquid egg whites)
3/4 cup all-purpose flour
1/2 cup whole wheat flour (or you can even use all whole wheat and no white flour)
1/2 cup Splenda granular
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup toasted wheat germ (optional)
1 1/2 cups blueberries (fresh or frozen)

Steps:

  • In a large mixing bowl, combine the All Bran, Applesauce, Milk and Egg Whites and allow it to sit until softened.
  • Preheat the oven to 400 degrees.
  • In a separate bowl, stir together the flours, Splenda, baking powder, cinnamon, baking soda and salt.
  • Blend the cereal mixture thoroughly with the mixer.
  • Add the flour mixture and blend.
  • Stir in the Blueberries.
  • Spoon into muffin cups that have been sprayed with Pam or that have liners in them.
  • The muffin cups will be full.
  • Bake for approximately 20 minutes.

Nutrition Facts : Calories 95.7, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 252.2, Carbohydrate 24.5, Fiber 6.5, Sugar 2.2, Protein 3.6

BEST-EVER BLUEBERRY MUFFINS



Best-Ever Blueberry Muffins image

Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan

Provided by Taste of Home

Time 30m

Yield about 1 dozen.

Number Of Ingredients 8

2-1/2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk
1/4 cup butter, melted
1-1/2 cups fresh blueberries

Steps:

  • Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

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