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Blueberry Muffins

30 Minutes
12 People
Cooked blueberry muffins in muffin pan.


4 oz powdered sugar

1 oz butter, unsalted

1 oz low-fat cream cheese

1 each egg

1/2 tsp vanilla extract

1/2 cup 2% milk

1/4 tsp baking soda

1/2 Tbsp baking powder

3 oz all-purpose flour

4 oz whole wheat flour

1/2 tsp salt

8 oz blueberries

Stand mixer with paddle attachment


  1. Add powdered sugar, butter, and low-fat cream cheese to the mixer and blend until light and fluffy. Using a rubber spatula, scrape down the mixture from the sides of the bowl.
  2. Turn the mixer to low speed and add the egg. Then mix until fully incorporated, and repeat scraping the sides of the bowl.
  3. Combine milk and vanilla and slowly add to the mixer on low speed. Scrape down the bowl.
  4. Fold in dry ingredients: baking soda, baking powder, flours, and salt. Mix on low speed until combined.
  5. Remove the bowl and add blueberries. Gently mix with a spoon to incorporate.
  6. Scoop 2.5 oz of batter into a lightly sprayed muffin pan.
  7. Bake in a 375⁰ F oven for 12-15 minutes, or until a toothpick placed in the center of a muffin comes out clean.


Calories 138
Protein 3 g
Sodium 104 mg
Carbohydrates 24 g
Fat 3 g
Fiber 1 g
Servings 12 (1 muffin per serving)