Blueberry Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 232.9
  • Total Fat: 9.3 g
  • Cholesterol: 67.1 mg
  • Sodium: 158.7 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 4.6 g

View full nutritional breakdown of Blueberry Muffins calories by ingredient
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Not overly sweet blueberry muffins Not overly sweet blueberry muffins
Number of Servings: 12


    Whole Wheat Flour 1.75 cup
    Baking Powder 2 tsp
    Baking Soda .5 tsp
    Butter, unsalted 1 stick
    Granulated Sugar 1 cup
    Egg, fresh 3 large
    Vanilla extract, imitation 1 Tbsp
    Milk, nonfat .5 cup
    Blueberries, fresh 1.5 cup
    Powdered Sugar 1.5 Tbsp
    Whole Wheat Flour 1.5 Tbsp


1: Preheat oven to 375.
2: Grease and lightly flour muffin tins.
3: Mix 1.5 Tablespoons of powdered sugar with 1.5 Tablespoons of flour.
4: Rinse and dry blueberries, and lightly coat with mixture (discard any remaining mixture).
5: Mix flour, baking powder, and baking soda in small bowl and set aside.
6: Cream butter and sugar in large bowl.
7: Add eggs, 1 at a time and mix well.
8: Add vanilla extract and milk.
9:Gradually add flour mixture to egg mixture,until well blended.
10: Softly fold blueberries into the batter.
11: Fill greased or lined muffin cups 3/4 full.
12: Bake for 15-20 minutes, or until cupcakes are lightly browned and a toothpick inserted comes out clean.

Makes about 12 muffins

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