Blueberry Muffins

Blueberry Muffins

What could be better than the smell of freshly baked blueberry muffins wafting through your house at breakfast time? Enjoy every delicious bite!


  • ½ cup unsalted butter
  • 1 ¼ cups sugar
  • 2 eggs
  • 2 cups 1% milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 ½ cups fresh blueberries
  • 2 teaspoons sugar (for topping)


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Using a mixer set on low speed, blend margarine and sugar until creamy and fluffy.
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Add eggs one at a time and mix until blended.
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Sift dry ingredients and add alternately with milk.
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Mash ½ cup blueberries and stir in by hand. Then add remaining blueberries and stir in by hand.
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Spray muffin cups and surface of pan with vegetable oil. Place muffins cups in tin.
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Pile muffin mixture high in each muffin cup. Sprinkle sugar over muffin tops.
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Bake at 190° C for 25–30 minutes. Cool in pan for at least 30 minutes before removing carefully.
Have leftover muffins? Serve toasted the next day.
Contributed by
The Council on Renal Nutrition of New England (CRNNE).

Nutrition Per Serving


275 cal

Total Fat

9 g

Saturated Fat

5 g

Trans Fat

0 g


53 mg


210 mg


44 g


5 g


121 mg


182 mg

Dietary Fiber

1.3 g


108 mg

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