Very Berry Blueberry Muffins Recipe -
Very Berry Blueberry Muffins Recipe
  • READY IN 55 mins

Very Berry Blueberry Muffins

Recipe by  

"These berry-filled muffins have a cake-like texture. Bake an extra batch and freeze some for a rainy day."

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Original recipe makes 12 muffins Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    55 mins


  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® 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.
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  • 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.

Reviews More Reviews

Mar 10, 2009

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. HIghly recommended!

Jun 02, 2009

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# bag of blueberries, and added a handful of pecans. This is my new go to muffin recipe! Can't wait to try with cranberries and walnuts and cherries and almonds!


20 Ratings

Feb 08, 2012

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

Sep 15, 2009

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.

Aug 06, 2008

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 tweak a recipe the first time I make it, but I did add a few extra berries, & baked in Texas muffin tins/30 mins for 6 muffins & they were wonderful!

Jul 30, 2008

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.

Jul 30, 2008

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

Feb 03, 2008

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.


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  • Calories
  • 162 kcal
  • 8%
  • Carbohydrates
  • 26 g
  • 8%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 4.5 g
  • 7%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 309 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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