Recipe by MakeItHealthy
"These muffins are so good. I double the blueberries. They are so full of antioxidants and vitamins that you can never have enough. And they taste so good."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 teaspoons
1 1/2 cups
While these muffins certainly are delish, I don't think they are exactly "healthy."
I have made "To Die For Blueberry Muffins" for a couple years now and love them. I don't like the crumb topping regardless so I either make them plain or pull them out a couple minutes early, brush the tops with beaten egg white and sprinkle raw sugar on for the last couple minutes of baking. These were ok. I used homemade applesauce that was thicker than store-bought so that might be some of the issue. To me, for the few calories you save just make the real ones and enjoy them. Neither recipe is weight watchers friendly and one tastes far better
I only made two small adjustments to this recipe. I used "soured" lactose-free milk and I added a teaspoon of pure vanilla extract. I actually got 12 muffins out of this recipe, not 8. I did also bake mine at 350* and they were done at exactly 20 minutes. These muffins were nicely moist, perfectly sweet and had the perfect amount of blueberries--out of the 12 muffins I made, there are three left.
To Die For Muffins: Calories: 383 | Total Fat: 16.1g | Cholesterol: 43mg
This recipe, Healthier To Die For: Calories: 317, Total Fat: 7 g, Cholesterol:43mg
This recipe states :Healthier
This recipe doesn't state: Healthy
5 Stars for this one. It is delicious!!!
I would give them five stars if they were really "healthier."
Now, that being said...leave off the topping and make them in "regular" sized cups yeilding 16 muffins: You have yourself a 100 calorie treat!
Great muffins! I also tried this recipe with a few modifications. Instead of miik I used almond milk (vanilla flavor). Also instead of 1-1/2 cup flour, I used 1 cup of flour and 1/2 cup whole wheat flour.
I was a tad nervous making a "healthier" muffin, but these came out moist, springy, and absolutely delish! I even used frozen berries since I had them in the freezer, and was 1/2 cup short but they are still bursting with berries! Put 2.8oz batter in each little cup, leaving only enough room for crumb topping and the muffin tops came out great! I had tons of topping left over though so you may want to make less to save waste. Made for Western Region Allstars Faceless Frenzy July 2012
I altered this recipe and was pleased with the results. I skipped the crumb topping and sprinkled a little cinnamon sugar on top of each muffin (before baking). I used 3/4 cup whole wheat pastry flour & 3/4 cup white flour. I added 2 tablespoons whole ground flaxseed meal and 1 teaspoon pure vanilla extract. Yummy and healthy. I'll make these again.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier To Die For Blueberry Muffins
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 63
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make big bakery-style blueberry muffins!
See how to make simple, delicious blueberry muffins.
These muffins are so moist and flavorful, you won't believe they're healthy, too!