Blueberry-Cinnamon Muffins Recipe

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1 vote | 1431 views

Blueberry-Cinnamon Muffins-is a quick, easy and delicious recipe for moist muffins using fresh or frozen blueberries. Use these as a light breakfast, snack or dessert. They can also be made ahead, frozen and used as needed. It is also a low calories, low fat, low cholesterol, low sodium, low sugars, low carbohydrates, heart-healthy, diabetic friendly and Weight Watchers (3) PointsPlus recipe.

Prep time:
Cook time:
Servings: 12


Cost per serving $0.08 view details
  • (3 cups) finely crushed, cinnamon graham crackers
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1 egg
  • 1 cup skim milk
  • (2/3 cup) fresh blueberries,
  • or substitute with frozen blueberries but do NOT thaw).


  1. Preheat oven to 375° F.
  2. Mix together the graham crumbs, sugar and baking powder in a medium size bowl. Beat egg and milk together in a separate bowl with whisk until well blended. Add to crumb mixture; stir just until moistened. Gently stir in blueberries.
  3. Spoon into 12 paper-lined muffin cups, filling each 2/3 full.
  4. Bake 18 to 20 minutes or until lightly browned. Let stand in pan 5 minutes; remove to a wire rack. Cool slightly.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 29g
Recipe makes 12 servings
Calories 28  
Calories from Fat 3 11%
Total Fat 0.38g 0%
Saturated Fat 0.12g 0%
Trans Fat 0.0g  
Cholesterol 16mg 5%
Sodium 328mg 14%
Potassium 37mg 1%
Total Carbs 5.21g 1%
Dietary Fiber 0.0g 0%
Sugars 5.23g 3%
Protein 1.15g 2%



  • judee
    July 13, 2015
    Oh . there is nothing like a fresh blueberry muffin. Yours look delicious
    • ShaleeDP
      July 10, 2015
      Im still learning to make the perfect muffin, this could be a nice recipe to try.

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