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My Mom's Blueberry Muffins

Blueberry Muffins Blueberry Muffins

My Mom's Blueberry Muffins recipe













Trans-fat Free, Good source of fiber


2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
cup sugar
4 tablespoons margarine
cup milk
1 each eggs
2 cups blueberries
fresh or frozen
4 tablespoons margarine
non-fat, softened
cup all-purpose flour
½ cup sugar
½ teaspoon cinnamon


Line a 12-well muffin tin with paper baking cups.

Preheat oven to 400℉ (200℃).

Measure flour, baking powder, salt and sugar into a big bowl.

Melt butter (about 45 seconds on High, uncovered, in a microwave).

Add milk, then egg.

Stir a little, just to break up the egg.

Combine the wet and dry mixtures.

Just stir gently with a fork.

Stir in the blueberries.

Pour batter into muffin cups.

Cover each with 2 tablespoons of topping.

Bake 30 to 35 minutes.

When muffins are done, take the muffin tin out of the oven.

The topping should be browned and crunchy and the tops mounded.

Let muffins cool in the tin at least 5 minutes.

Upturn the tin; the muffins will fall out.

Topping: Put butter, flour, sugar and cinnamon in a big bowl.

Rub them between your fingers and palms until you've made crumbs about the size of peas.

This may take 2 to 3 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 67619% of calories from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 563mg 23%
Total Carbohydrate 43g 43%
Dietary Fiber 4g 16%
Sugars g
Protein 22g
Vitamin A 23% Vitamin C 12%
Calcium 14% Iron 22%
* based on a 2,000 calorie diet How is this calculated?


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