"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Very Berry Blueberry Muffins Recipe

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This recipe for Very Berry Blueberry Muffins, by , is from The Robinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Robinson
Added: Sunday, August 2, 2009


2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup light margarine, softened
1 cup SPLENDAŽ No Calorie Sweetener, Granulated
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
1/2 cup 1% low-fat milk
1 cup fresh or frozen blueberries, thawed

Place oven rack in top 1/3 of oven.
Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners. Lightly spray liners with nonstick cooking spray.
Sift together flour, baking powder, and salt, set aside.
Beat margarine at medium speed with an electric mixer until creamy. Gradually add SPLENDAŽ 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.
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.
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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 Mins
Personal Notes:
Personal Notes:
Nutrition Info
Servings Per Recipe: 12
Amount Per Serving
Calories: 160
Calories from Fat: 45
Total Fat: 5g
Saturated Fat: 1g
Cholesterol: 35mg
Sodium: 280mg
Total Carbs: 26g
Dietary Fiber: 1g
Sugars: 8g
Protein: 4g




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