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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 184.9
  • Total Fat: 6.8 g
  • Cholesterol: 36.7 mg
  • Sodium: 388.7 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 4.1 g
  • Protein: 5.7 g

View full nutritional breakdown of Kelly's Blueberry Muffins calories by ingredient
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Kelly's Blueberry Muffins

Submitted by: KELLYWELLY71

Introduction

This recipe I use that I altered a bit by adding ground flaxseed and substituting white flour with whole wheat flour to increase the fibre. They're a hit with my friends and family. You can substitute any frozen berry if you don't like blueberries. Enjoy!! This recipe I use that I altered a bit by adding ground flaxseed and substituting white flour with whole wheat flour to increase the fibre. They're a hit with my friends and family. You can substitute any frozen berry if you don't like blueberries. Enjoy!!
Number of Servings: 12

Ingredients

    2 cups whole wheat flour
    1/2 cup ground flaxseed
    3 tsp baking powder
    1 tsp salt
    1/2 cup sugar
    1 cup 1% milk
    1/4 cup margarine, melted
    2 eggs
    1 cup blueberries

Directions

Preheat your oven to 400 degrees.

Sift the dry ingredients together in a large mixing bowl.
In a separate bowl, beat the eggs. Add milk and melted margarine to the beaten eggs and stir to combine.
Add the wet mixture to the dry and stir just enough times to dampen the dry ingredients.
Fold the blueberries into the batter.

Drop by spoonfuls into a Pam Sprayed muffin tin. Bake for 15 to 20 min in a preheated 400 degree oven. (Because oven temperatures vary, check your muffins by tapping the muffin top before removing them from the oven. If they top bounces back; they're done! If not...they need a few more minutes.)

This recipe makes 12 blueberry muffins.

Number of Servings: 12

Recipe submitted by SparkPeople user KELLYWELLY71.






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