Blueberry Muffins

Michigan-grown berries are available in July and August. Blueberries have many health benefits. With only 100 calories in a one-cup serving, these flavorful berries provide a fat-free, sodium-free, cholesterol free and high-dietary-fiber addition to your diet. They are also packed with disease-fighting antioxidants and are a good source of vitamin C. Choose dusty-blue, firm, plump, dry berries. You can safely refrigerate blueberries for 10 to 14 days. Add them to your meals in a variety of ways – top off cereal or pancakes, add them to muffins or waffles, or just enjoy them one at a time.

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Numer of Servings: 12

Calories per Serving: 100


  • 1/2 cup plus 1 teaspoon vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup low-fat milk
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups blueberries (fresh or frozen)


  1. Preheat the oven to 375 °F.
  2. Use one teaspoon of oil on a small piece of paper towel to grease a pan containing 12 muffin cups.
  3. In a large mixing bowl, stir 1/2 cup oil and sugar until creamy.
  4. Add eggs, milk and vanilla. Mix until blended.
  5. In a medium mixing bowl, stir together the flour, baking powder and salt.
  6. Add the flour mix to the mixture of oil, sugar, and other ingredients in the large bowl. Stir together.
  7. Stir the blueberries into the batter.
  8. Fill each muffin cup 2/3 full with batter.
  9. Bake for 25 to 30 minutes.