To Die For Blueberry Muffins
These blueberry muffins are a lower sugar muffin recipe bursting with blueberries and topped with a sweet almond flavored icing. The flavor and texture of these to die for muffins are one you will want to make a regular part of your breakfast table.
Servings 12
Calories 181kcal
Ingredients
For the muffins
- 1½ cups all-purpose flour
- ½ cup white sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 1 large egg
- ½ teaspoon almond extract
- ½ cup 2% milk
- 1 cup fresh blueberries
For the almond icing drizzle
- ½ tablespoon butter
- ⅓ cup powdered sugar
- ½ teaspoon almond extract
- ½ tablespoon 2% milk
Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
- In a large bowl, whisk together flour, sugar, salt, and baking powder. Set aside.
- In another bowl, whisk together vegetable oil, egg, milk, and almond extract.
- Add the dry ingredients to the wet ingredients and stir with a wooden spoon until dry ingredients are just combined.
- Fold in blueberries then scoop blueberry muffin batter into the prepared muffin cups.
- Bake for 20 minutes, or until lightly browned and a toothpick comes out clean after inserted into the center of the muffin.
- Cool on wire rack for 5 minutes, then remove muffins from pan and continue cooling.
- In a small saucepan, heat butter over low heat until melted.
- Stir in powdered sugar, almond extract, and milk.
- Drizzle icing over top of the baked muffins.
Nutrition
Calories: 181kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 183mg | Potassium: 48mg | Fiber: 1g | Sugar: 13g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg | Net Carbohydrates: 25g
