Blueberry Muffins


60 minutes

Serving size

6 large muffins


1 pack Carbonaut baking mix
2 1/2 tsp Baking powder
1 tsp Salt
2 Large eggs, or plant-based alternative, room temperature
1 1/8 cup Confectionary/powdered sugar replacer of your choice
4 tbsp Butter or plant-based alternative, unsalted, melted and cooled slightly
1/4 cup Vegetable oil
1 cup Buttermilk or plant-based alternative
1 1/2 tsp Vanilla extract
1 1/2 cup Fresh blueberries, washed and dried

Whether you’re looking for a guilt-free breakfast option, a satisfying snack, or a gravity defying dessert, our numbers-conscious blueberry muffins, made with our Baking Mix, are a must-make! These muffins are a perfect blend of moist texture, bursting with juicy blueberries, and most importantly, they fit perfectly into your numbers-conscious lifestyle.


  1. Preheat oven to 350°F. Line the muffin pans with paper muffin cups.
  2. Whisk the Carbonaut baking mix, baking powder, salt together in a large bowl.
  3. Whisk sugar and eggs in a separate bowl until thick and homogenous, then whisk in the oil, buttermilk, and vanilla.
  4. Using a rubber spatula, fold dry mixture into liquid mixture and add blueberries until just combined (batter will be lumpy; do not overmix).
  5. Divide batter equally among muffin cups; batter should completely fill cups and mound slightly.
  6. Bake for 40-45 minutes, or until a toothpick comes out clean. Remove from pan after 5 minutes. Let cool completely before serving.
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