blueberry muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 122.5
- Total Fat: 3.0 g
- Cholesterol: 15.7 mg
- Sodium: 144.6 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 0.8 g
- Protein: 3.0 g
View full nutritional breakdown of blueberry muffins calories by ingredient
Introduction
You may substitute 1/2 of the flour with whole wheat pastry flour to increase dietary fiber. You may substitute 1/2 of the flour with whole wheat pastry flour to increase dietary fiber.Number of Servings: 12
Ingredients
-
1 3/4 cups flour
1/4 cup sugar
2 tsp baking powder
1/8-1/4 tsp salt
zest/peel of 1 lemon
1 egg lightly beaten
2 Tbsp canola oil
3/4 cup fat free milk
1 cup fresh blueberries
Directions
Set oven temperature to 400 degrees. Grease or place paper muffin cups into a muffin tin (dozen count). Set aside.
In large bowl, mix together flour, sugar, baking powder, salt and lemon zest. Stir in gently the blueberries, coating with flour mixture. Make a well in the center. Set aside.
In separate smaller bowl, combine egg, milk, vanilla and oil.
Gently fold in liquid mixture to dry ingredients and blueberries until just moistened. Scoop out approx 1/3 cup of mixture into muffin tin. Bake for approx 18-20 minutes, remove from oven, allow to cool.
Serving Size: serves 12 regular-sized muffins
Number of Servings: 12
Recipe submitted by SparkPeople user KKMZ69.
In large bowl, mix together flour, sugar, baking powder, salt and lemon zest. Stir in gently the blueberries, coating with flour mixture. Make a well in the center. Set aside.
In separate smaller bowl, combine egg, milk, vanilla and oil.
Gently fold in liquid mixture to dry ingredients and blueberries until just moistened. Scoop out approx 1/3 cup of mixture into muffin tin. Bake for approx 18-20 minutes, remove from oven, allow to cool.
Serving Size: serves 12 regular-sized muffins
Number of Servings: 12
Recipe submitted by SparkPeople user KKMZ69.