Do your kids love to bake? Do your children have a fancy for sweet treats? Do you want your kids to have fun baking and to enjoy the desserts, with minimal sugar? These blueberry muffins taste amazing yet aren’t flooded with sugar.
Like most baking recipes, this calls for the standard eggs, oil, flour, and sugar. Yet the sugar is cut back to one cup (you could experiment with only ¾ cup if you decide to place an icing on top). The berries are naturally sweet. And since these muffins are loaded with berries, no need for extra sugar!
Standard or jumbo muffins are best, although a loaf would also work for this recipe. However, steer clear of mini muffins since the blueberry chunks will likely overflow the small pans.
The batch produces two dozen, enough to munch on fresh out of the oven with leftovers to enjoy all week long. Once you fall in love with the best blueberry muffins, make a double batch: one for now, and one for the freezer. Simply thaw overnight or pop in the microwave to warm.
Now the next time that your kids ask to bake with you in the kitchen, you can say, “Okay. Let’s try these yummy (cough, healthy! cough) blueberry muffins.”
- 3 eggs
- ¾ cup oil or unsweetened applesauce
- 1 ½ cup sugar
- 2 tsp vanilla
- 3 cups flour
- 2 tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 cup blueberries
- Preheat oven to 350F.
- Cream the eggs, oil, and sugar together in a stand mixer. Gradually add vanilla.
- Add dry ingredients to the mixer and mix until incorporated.
- Add blueberries and gently mix for a few seconds until well combined.
- Spoon mixture into muffin tin and fill each cup ⅔ of the way full.
- Bake at 350F for 15 minutes, or until lightly brown and an inserted toothpick removes cleanly.
Makes 2 dozen muffins (standard size).