Pat's Healthy Blueberry Muffins

    35 minutes

    Healthy but luscious blueberry muffins. Fantastic for kids lunch boxes or for a healthy snack at work. I have created this recipe, and refined it over the years, so that my kids could eat something other than junk food. The great thing about it, is that you would never know you were eating something healthy...these muffins are light and fluffy, and very flavorsome. Best of all, only 2.5 Weight Watchers points each and super quick to make!!


    18 people made this

    Serves: 12 

    • 2 cups (250g) plain flour
    • 2 teaspoons baking powder
    • 1/2 cup (125g) caster sugar
    • 1/3 cup (85ml) vegetable oil
    • 2 eggs, lightly beaten
    • 2 cups (500ml) low fat sour cream (can use full fat)
    • 1 teaspoon vanilla essence
    • 3/4 cup blueberries (fresh or frozen) - can also use raspberries

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Lightly grease a 12 hole muffin tin.
    2. Preheat oven to 200 degrees C (180 if fan-forced).
    3. In one bowl, combine flour, baking powder and caster sugar.
    4. In another bowl, mix vegetable oil, vanilla essence, lightly beaten eggs and sour cream.
    5. Pour the sour cream mixture into the flour mixture and mix to combine. Do not over-mix.
    6. Add blueberries, mixing in with one movement. Do not stir more than once.
    7. Place muffin mixture in muffin tray. If you want a slightly bigger muffin, only use 9 of the 12 muffin tin holes.
    8. Bake in preheated oven for 20 - 25 minutes. Muffins are baked when golden brown.
    9. Dust with icing sugar - ENJOY!
    10. Suitable to freeze.

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    Reviews in English (4)


    OH MY GOODNESS these muffins are absolutely delicious. Thanks a million for sharing the recipe  -  04 Feb 2012


    Worked well! The sour cream gives a good taste  -  30 Oct 2009


    Easy to make- I added extra berries to some, and they were undercooked. The others were great!  -  08 Aug 2009