Blueberry Muffin Recipe

Chef will demonstrate how to make Healthy Blueberry Muffins step-by-step. Below is a list of topics that Chef Susie Wolak will cover in detail:

  • Splenda vs. Sugar Discussion
  • Sifting the dry ingredients
  • Mixing the wet ingredients with the dry ingredients
  • Gently folding in the blueberries
  • Baking the muffins
  • Serving the muffins

Makes 8-10 servings

1 cup Blueberries
1.75 cups Pastry Flour
2 ½ tsp Baking Powder
0.33 cup Splenda Granular
1 Egg
¼ cup Unsweetened Apple sauce
½ cup Low Fat Milk
1 Tbsp Splenda Granular (for topping)

Preparation Steps:
1. Preheat oven to 400°F
2. Wash the blueberries and set aside on a clean kitchen towel or paper towel to dry
3. Spray a muffin tin with cooking spray or line with paper cups
4. In a large bowl sift the dry ingredients (except the splenda for the top of the muffins)
5. In another bowl beat the egg slightly, then mix in the apple sauce and milk making sure to whip the egg until well blended
6. Pour the egg mixture into the flour mixture and stir to combine into a batter
7. Fold in the blueberries and incorporate (fold in gently so the blueberries don’t break, lose their juice and make the batter blue)
8. Pour the batter into a jug and then into the prepared muffin tin about ¾ the way up
9. Sprinkle splenda on top of each muffin

Cooking Steps:
1. Bake at 400°F for 125-17 minutes or until golden brown or firm to the touch

1. Present on a platter with fresh blueberries

Tip: If using frozen blueberries take care when mixing to avoid breaking up the blueberries because this will cause the muffins to turn to blue.

Note: Using paper cups is more hygienic as staff and customers can avoid handling the muffins.

Please be sure to check out our recent demos!

Brie En Croute Recipe
Raspberry Mousse Recipe

To learn more about our programs, contact us at (855) 696-6602 or

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