Blueberry Muffins

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 159.3
  • Total Fat: 2.6 g
  • Cholesterol: 24.1 mg
  • Sodium: 369.7 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.0 g

View full nutritional breakdown of Blueberry Muffins calories by ingredient
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Number of Servings: 18


    1 c + 1 tbsp whole wheat flour
    1 c + 1 tbsp all-purpose white flour
    1 1/2 c granulated sugar
    2 c frozen blueberries (unthawed)
    2 tsp each baking soda and baking powder
    2 tsp cinnamon
    1 tsp salt
    2 large eggs or 1/2 c Eggbeaters
    1/4 c trans fat free margarine
    1 c 1% milk


Preheat oven to 375f.
In a bowl, toss frozen blueberries and 1 tbsp each wheat and white flour. Set aside. In a separate bowl, whisk together remaining flour, baking soda, baking powder, cinnamon, and salt. Set aside. In a large mixing bowl with an electric mixer, cream margarine and sugar until fluffy. Add in eggs and vanilla, beating well after each addition. Reduce mixer speed. Add flour mixture and milk, alternately, beginning and ending with flour. Stir in blueberries. Line muffin tins. Fill each tin 2/3 of the way full. Bake at 375 for 25-30 mins, testing with a wooden pick after 25 minutes.

Number of Servings: 18

Recipe submitted by SparkPeople user MEL7ART.

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