If you’ve followed my blog for any amount of time, you know that we LOVE muffins in our house and these Blueberry Muffins are a kid favorite. They are a classic, but if you also know me, you know that I tend to cut out a lot of sugar in my muffin recipes.
This could go over a couple of ways – you will either be too accustomed to higher sugar recipes and this will not go over well, or this recipe will be a welcome relief to the ultra sugar muffins.
I hope the latter applies to you. If you add delicious fruit to your muffins, you don’t need the extra 1/2 cup of sugar to make them sweeter. Once you get used to it, the sweet ones are too sweet.
These muffins have an optional crumble topping. It adds a little something extra, but it’s not necessary. I add it about 50% of the time when I make these. My family doesn’t care – it’s the muffins they crave, not the toppings.
These Blueberry Muffins are also a great way to use up that whole wheat flour. You could use white whole wheat, but regular whole wheat works the same. Try them both and see what you like.
If 12 muffins is too much for you – make them and then store them in the fridge. Even better, if you need, toss them in a freezer safe bag and take one out when you feel like it.
If Blueberry Muffins aren’t your thing, try these other delicious combos:
If you are looking for more recipes to cook at home, check out my newest cookbook, Live to Eat Well!Print
1/3 cup canola oil
1 large egg
1/2 cup 2% milk
1/3 cup granulated sugar
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon table salt
2 teaspoons baking powder
1 cup blueberries
2 tablespoons softened butter
3 tablespoons brown sugar
3 tablespoons whole wheat flour
Preheat oven to 400°F and spray a 12 count muffin tin with nonstick spray or line with muffin liners.
In a medium sized mixing bowl, add canola oil, egg, milk, and sugar – stir until combined.
On top of wet ingredients, add both flours, salt, and baking powder and stir until just combined with the wet ingredients. Gently stir in blueberries.
Fill each muffin space 2/3 of the way full.
Optional: In a small bowl mix together the crumble topping ingredients and sprinkle the top of each muffin batter space with the crumble mixture.
Bake for 20-22 minutes or until golden brown and a toothpick inserted into the center comes out clean.