Blueberry/buttermilk Muffins
- Number of Servings: 12
Ingredients
Directions
6 tb butter, softened2/3 c. sugar2 eggs1 c. buttermilk2 ts vanilla1 c white flour1.25 C whole wheat flour1./ ts salt1 ts baking soda2 ts bakingpowder1/2 ts nutmeg1.5 c fresh blueberries
20 Minutes at 400
Number of Servings: 12
Recipe submitted by SparkPeople user SHELLDEV.
Number of Servings: 12
Recipe submitted by SparkPeople user SHELLDEV.
Nutritional Info Amount Per Serving
- Calories: 207.4
- Total Fat: 7.2 g
- Cholesterol: 51.5 mg
- Sodium: 357.4 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 2.3 g
- Protein: 4.6 g
Member Reviews
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RDEEEEEEEEE
I had to make some substitutions, cake flour instead of the regular and wheat, and I only had 1 1/4 cup blueberries so I added a 1/4 cup sliced, fresh strawberries. And I only had 4 TBL butter and subbed in 2 TBL soft margarine. My batter was dry so I added 1/4 more buttermilk and skipped spices. - 2/28/09