Blueberry Muffins Makes 12 muffins
Prep Time 15 min
Cook Time 23 min

Nutritional Information

Serving Size 1 muffin
Amount Per Serving
Calories 240
Calories from Fat 80
Total Fat 9 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 30 mg
Sodium 250 mg
Total Carbs 36 g
Dietary Fiber 1 g
Sugars 20 g
Protein 4 g
Vitamin A 8 %
Vitamin C 4 %
Calcium 6 %
Iron 6 %

Blueberry Muffins


  • 1 Tbsp. freshly grated lemon peel (for topping)
  • 1 Tbsp. sugar (for topping)
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup fresh blueberries
  • 1/2 cup (1 stick) I Can't Believe It's Not Butter!® All Purpose Sticks
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/2 cup milk


  1. Preheat oven to 400°. Grease 12-cup muffin pan or line with paper cupcake liners; set aside.
  2. Combine 1 tablespoon sugar with lemon peel; set aside.
  3. Combine flour, baking powder and salt in medium bowl; set aside.
  4. Toss blueberries with 1 tablespoon flour mixture in small bowl; set aside.
  5. Beat I Can't Believe It's Not Butter!® All Purpose Sticks with remaining 1 cup sugar in large bowl until smooth. Beat in eggs and vanilla until blended, scraping sides occasionally. Alternately beat in flour mixture and milk just until blended, beginning and ending with flour mixture. Gently fold in blueberries. Evenly spoon batter into prepared pan; sprinkle with lemon mixture.
  6. Bake 23 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely.
  • For BLUEBERRY MUFFIN COFFEE CAKE, prepare batter as above. Spoon into greased 9-inch round cake pan, then sprinkle with lemon mixture. Bake at 350° for 45 minutes or until toothpick inserted in center comes out clean. Cool as above. For a LEMON GLAZE, blend 1/4 cup confectioners sugar with 2 teaspoons lemon juice; drizzle over cooled cake.

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