Easy Blueberry Muffins You Will Love
Easy Blueberry Muffins.
I love blueberries.
You know how much you love those HUGE blueberry muffins from your fave coffee shop? The ones that are packed with tons of sugar and calories?
Well.
This blueberry muffin delivers the same amazing cake like muffin, with loads of blueberries and just a little lemon zest.
And they are only 163 calories and 2 g sugar.
The best part? These are skinny and low sugar blueberry muffins, perfect for breakfast, snack whatever.
No kidding.
Just look at how juicy those blueberries are!
I can’t imagine anyone who doesn’t love blueberry muffins! Freshly baked right out of the oven, dripping with butter.
A perfect start to breakfast I think. Or you could bake a batch and take them to work?
My sweetie needs to control his sugar intake (don’t we all?) so I made these delightful muffins with the recipe on the back of the Truvia package.
Only I did tweak it just a little. Let’s make muffins!!
I made these recently while we were vacationing in Florida this winter. Our son Adam and his girlfriend Michelle were visiting and I wanted everyone to wake up to the delightful smell of freshly baked muffins.
Freshly baked muffins that are not loaded with sugar, fat and guilt.
You can call them low calorie, low sugar, healthy blueberry muffins or whatever you choose!
They were a huge hit!
Next time I bake them, I’ll double the recipe, and pop a dozen in the freezer. It’s always awesome to have treats on hand don’t you think?
Enjoy.
If you like the recipe, please give it a 5 star rating. Thanks so much.
Easy & Delicious Blueberry Muffins
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Equipment
Ingredients
- 1 ½ cups flour
- 1 tbsp baking powder
- ½ cup Truvia Cane Sugar blend
- ¼ tsp salt
- 1 cup milk - anything you have on hand will do!
- 1 large egg
- ½ cup canola oil
- ½ tsp vanilla extract
- 1 cup of fresh or frozen blueberries
Instructions
- Preheat oven to 350F
- Line a 12 muffin baking pan with large muffin liners
- Combine the dry ingredients, including the sugar blend in a medium bowl. So that includes the flour, baking powder, Truvia and salt. I like to use these awesome glass mixing bowls. Whisk the ingredients to make sure they are blended.
- Now using your large mixing bowl, mix up the egg, milk, oil and vanilla.
- Dump the dry ingredients into the large mixing bowl that has the wet ingredients.
- And SLOWLY mix them together, just enough to moisten the dry ingredients. The trick is not to over stir when you are making muffins. Too much mixing and they will be really tough.
- Once mixed add the blueberries.
- Using a small scoop, divide the batter evenly between the 12 muffins cups.
- Bake at 350F for 18 to 24 minutes (depending on your oven)
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
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Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.
