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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 196.3
  • Total Fat: 5.0 g
  • Cholesterol: 37.0 mg
  • Sodium: 172.4 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 4.4 g

View full nutritional breakdown of Blueberry Muffins calories by ingredient
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Blueberry Muffins

Submitted by: ACADEMY252

Introduction

I make a few adjustments but the original muffin recipes that I got this from is a book called 1 Mix 100 Muffins by Suzanna Tee. The rule is after three changes to a recipe it is now your own. I will note my changes here with the original recipe... I make a few adjustments but the original muffin recipes that I got this from is a book called 1 Mix 100 Muffins by Suzanna Tee. The rule is after three changes to a recipe it is now your own. I will note my changes here with the original recipe...
Number of Servings: 12

Ingredients

    * AP Flour, white, 1 cup (I subbed the whole wheat when the recipe called for 2 cups AP)
    * Whole Wheat Flour, 1 cup
    * Baking Powder, 1 TBSP
    * Salt, .13 tsp
    * Brown Sugar, .5 cup, packed
    * Blueberries Dried Kirkland/Costco, 1 cup (or 1 1/2 cup fresh blueberries depending on what I have on hand)
    * Egg, fresh, 2 large
    * Milk, 2%, 1 cup
    * *Canola Oil, 3 tbsp (or Sunflower oil and recipe originally calls for 6 TBSP oil)
    * Applesauce, unsweetened, 1/4 cup (sometimes I sub all the oil with applesauce)
    * Vanilla Extract, 1 tsp or sometimes I use almond extract
    * Lemon Peel, 1 tbsp

Directions

Combine all dry ingredients in one bowl and add berries. Toss to coat them.

Combine all wet ingredients.

Now mix the two together until just moist. Do not over-mix because the muffins will be tougher if you do.

Bake in muffin tins in a 400 degree oven for about 30 minutes or until golden brown.

Number of Servings: 12

Recipe submitted by SparkPeople user ACADEMY252.






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