Monday, July 18, 2011


Soooo.... I realize these are NOT cupcakes, but aren't muffins just healthier versions of cupcakes?

This past weekend we went into town to the Farmer's Market.  We went for sweet corn, but it was all gone by the time us non-early risers got there, so we ended up bringing home some green beans, orange tomatoes, yellow squash, peaches, and blueberries.  When I got the blueberries I figured they'd either get gobbled up before we could bake with them, or I'd put them in some blueberry pancakes or waffles.  Then my mom and sister raved about some blueberry muffins my grandma had made so I figured, hmmm... let's do muffins!  And boy was that the right choice!  These are delicious!!!
And bonus... not going to crash your diet!  Well, unless you eat a whole bunch, which is entirely possible.
I think if you're doing Weight Watchers, these may add up to be 2 points, but I used unsalted butter instead of margarine, so that may alter the points value a bit.  If you do WW and find it to be different PLEASE let me know!

Grandma's Blueberry Muffins
(Even though she got the recipe from her Health Alliance mailer!  Hee! Hee!)
2 C all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 C light softened margarine (I used softened unsalted butter)
1 C Splenda (I had about 3/4 C and used regular granulated sugar for the rest)
1/4 C honey
2 eggs (room temp)
1 tsp vanilla extract
1/2 C 1% low-fat milk (room temp)
1 C fresh or frozen blueberries, thawed (My blueberries were pretty big, so I think next time I may use more, if when I'm folding them in it looks like it could hold more.)

Preheat oven to 400 degrees.
Sift dry ingredients together and set aside.
Beat butter at med. speed until creamy.  Gradually add Splenda and honey, beating until light and fluffy.  Add eggs, one at a time, beating until blended after each addition.  Add in vanilla.  Alternately add flour mixture and milk.  Beat on low until all ingredients are combined.  DO NOT OVERBEAT!  Toss your blueberries in flour before folding into mixture.  I was able to get 21 muffins out of this, but probably could have gotten 22 if the remaining batter had any blueberries left in it!
Bake 15-16 minutes or until golden.  Do not overbake, watch them carefully!   

And yes... those are blueberry muffins in watermelon cupcake liners....  They were the first ones I grabbed!  :)


kristin said...

These look really good!

Jessica @ Barefoot by the Sea said...

Yum! I just blogged two blueberry muffin recipes on Friday - this one looks fantastic too! Adding it to the 'ol recipe box1