Blueberry Muffins / Blueberry Crisp

Blueberry Muffins

2 cups self -rising flour
¼ cup of sugar
1 cup blueberries, fresh or canned
1 clean, uncracked egg
¾ cup of skim milk
3 tablespoons vegetable oil
Buttered-flavor vegetable cooking spray

Combine flour, baking powder, salt, and sugar; mix well. Add blueberries and stir.
Beat egg and mix with milk and oil. Add egg mixture to flour mixture all at once. Stir
just enough to moisten. The mixture will look rough. Coat muffin cups with cooking spray or line with paper baking cups. Fill two-thirds full. Bake at 400°F, for 20 minutes
or until toothpick inserted in center comes out clean. Remove from pan and cool on wire rack. Serve warm.

Makes 12 muffins. One serving: 1 muffin.
One serving contains: 135 calories; 23 mg Cholesterol; 140 mg sodium; 22 g carbohydrates; 3 g protein; 4 g fat or 27% of total calories.

Blueberry Muffins (Reduced Cholesterol and Fat). Follow the recipe for Blueberry
Muffins but use ¼ cup of egg substitute in place of 1 egg.

Blueberry Crisp

Buttered –flavor vegetable cooking spray
4 cups fresh blueberries
1/3 cup sugar
2 tablespoons lemon juice
½ cup brown sugar, firmly packed
2/3 cup whole wheat flour
1 teaspoon ground cinnamon (optional)
¼ cup corn-oil margarine

Coat an 8- x 12 inch baking dish with cooking spray. Spread blueberries evenly in dish. Sprinkle sugar and then lemon juice over berries. Combine brown sugar, flour, cinnamon, and margarine and mix with a fork until mixture is crumbly. Sprinkle over blueberries. Bake at 325° for 25 to 30 minutes. Serve warm or cold.

Makes 12 servings. One serving: ½ cup
One serving contains: 138 calories; 0 mg Cholesterol; 51 mg sodium; 26 g carbohydrates; 1 g protein; 4 g fat or 25% of total fat calories.

Note: You can use 2/3 cup all-purpose flour in place of whole wheat flour. Both recipes come from The Auburn Cookbook, Alabama Cooperative Extension System, Circular HE-3

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Denise Shirley, County Extension Coordinator
Hale County Extension Office
701 Hall Street, Greensboro, AL 36744
(334) 624-8710 FAX (334) 624-8807, E-mail:

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