Blueberry Muffins

Bluberry Muffin


Blueberry Muffins


  • 21/4 cups LC-Cake Flour
  • 3/4 cup LC-Natural Sweet White
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons butter, melted and cooled
  • 2 eggs
  • 1/2 cup water, divided
  • 1 teaspoon vanilla
  • 1/3 cup oil (canola or extra light olive)
  • 3 tablespoons heavy cream
  • 1/2 to 1 cup fresh or frozen blueberries (any type berry or chopped fruit works fine!)


  1. Preheat oven to 400 degrees. Move oven rack to second from top position.
  2. Spray 12 muffin cups with non-stick spray or use muffin cup liners.
  3. In a large bowl, combine dry ingredients.
  4. In a medium bowl, combine wet ingredients using 1/4 cup water. Mix well with mixer or by hand.
  5. Make a well in the dry ingredients and add the wet ingredients.
  6. Mix well. If the mixture is too thick (barely moves or dry looking), add remaining 1/4 cup water, one tablespoon at a time until batter is neither runny or too dry.
  7. Add berries and fold in lightly.
  8. Divide the batter evenly into the muffin cups, using an ice cream scoop or large spoon.
  9. Add streusel topping if desired.
  10. Bake for 12-15 minutes; tops will be slightly browned. A toothpick inserted in the center should come out clean. Do not over-bake.
  11. Remove from oven, let sit in pan for five minutes and then transfer muffins to cooling rack

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