Blueberry Muffins

What could be better than the smell of freshly baked blueberry muffins wafting through your house at breakfast time? Enjoying every delicious bite. 

breakfast blueberry muffins enlarged

: 12 muffins (1 serving = 1 muffin)


  • ½ cup unsalted margarine
  • 1 ¼ cups sugar
  • 2 eggs
  • 2 cups 1% milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 ½ cups fresh blueberries
  • 2 teaspoons sugar (for topping)

Nutrition Per Serving

Calories 273 cal
Total Fat 9 g
Saturated Fat 2 g
Trans Fat 1.4 g
Cholesterol 33 mg
Sodium 297 mg
Carbohydrates 44 g
Protein 5 g
Phosphorus 100 mg
Potassium 122 mg
Dietary Fiber 1.3 g
Calcium 109 mg


  1. Using a mixer set on low speed, blend margarine and sugar until creamy and fluffy.
  2. Add eggs one at a time and mix until blended.
  3. Sift dry ingredients and add alternately with milk.
  4. Mash ½ cup blueberries and stir in by hand. Then add remaining blueberries and stir in by hand.
  5. Spray muffin cups and surface of pan with vegetable oil. Place muffins cups in tin.
  6. Pile muffin mixture high in each muffin cup. Sprinkle sugar over muffin tops.
  7. Bake at 375° F for 25–30 minutes. Cool in pan for at least 30 minutes before removing carefully.


TIP: Have leftover muffins? Serve toasted the next day.

Contributed by: The Council on Renal Nutrition of New England (CRNNE).