Very Berry Blueberry Muffins

Very Berry Blueberry Muffins

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"These berry-filled muffins have a cake-like texture. Bake an extra batch and freeze some for a rainy day."
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55 m servings 162 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place oven rack in top 1/3 of oven.
  2. Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.
  3. Sift together flour, baking powder, and salt, set aside.
  4. Beat margarine at medium speed with an electric mixer until creamy. Gradually add SPLENDA(R) Granulated Sweetener and honey beating until light and fluffy. Add eggs one at a time beating until blended after each addition. Stir in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Fold in berries.
  5. Spoon batter evenly into paper lined muffin cups. Bake 20 to 22 minutes or until golden. Remove from pan immediately, and cool on wire rack.


  • Note
  • Serving Size: 1 muffin
  • To freeze muffins, wrap in heavy-duty aluminum foil or place in a zip-top plastic freezer bag. Freeze up to 3 months.


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This was a nice recipe. I changed a couple things, like half the sugar(if the fruit is sweet) and regular butter instead of margerine. Strawberries go really well to in place of the blueberries....

The BEST blueberry muffin I have ever tasted! I gave it 4 stars because I did alter a couple things. I used melted Smart Balance Omega 3 marg., added an extra 1/2 tsp vanilla, used a whole 1# ba...

I've made these and they're surprisingly good. Didn't change a thing.

I switched to whole wheat flour and like them a lot better. I have also used raspberries instead of blueberries which turned out well. My husband even likes them.

I gave this top honors.....mainly because anyone knows sweetener baked goods will never have the same crumb as sugar. But, these were absolutely delicious...moist, dense, flavorful. I never twe...

This was my first Splenda *sugar free* recipe and it turned out great! I'm so very pleased with these muffins. Even my 11yo daughter likes em. I did only bake em at 350 and for about 18 minutes.

These were delicious.I cut down on the Splenda to 3/4 cup as I didn't need them so sweet. Topped with cinnamon sugar

Good recipe. I never stick with exactly what I'm supposed to. Made it 1/2 cut blue berries and 1/2 cup cranberries - chopped up. They were great.

Great with a little margarine! Our diabetic household loves them. Pretty easy to make and not too much of a mess. Hint: Start the first part in a small bowl, and the second part in a BIG bowl.

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