High Altitude Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 141.6
- Total Fat: 5.5 g
- Cholesterol: 18.5 mg
- Sodium: 178.1 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 2.2 g
- Protein: 2.9 g
View full nutritional breakdown of High Altitude Blueberry Muffins calories by ingredient
Introduction
These worked for me at 7000 feet. If you're under 3500ft, add 1/4 tsp baking powder. These worked for me at 7000 feet. If you're under 3500ft, add 1/4 tsp baking powder.Number of Servings: 12
Ingredients
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• 1 large egg
• 1/4 cup oil
• 1/2 cup milk, 2%
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup blueberries; fresh, frozen or canned (drained)
Directions
Preheat oven to 400°F.
Spray bottoms of 2 1/2-inch muffin pan with non-stick cooking spray.
Beat egg until foamy in a small mixing bowl. Beat in oil and milk. In a separate bowl, sift together all dry ingredients. Stir in blueberries. Make a well in the center and pour in liquid ingredients. Mix together with a fork until dry ingredients are moistened; no more than 25 to 30 strokes. Batter will be lumpy.
Using an ice-cream scoop, fill the cups in the muffin pan. This will measure your batter equally for each muffin. Fill each muffin cup slightly more than half full. (Try to scoop only once for each cup; muffins will be lighter.)
Bake 18 to 20 minutes or until golden brown and muffins test done with a toothpick. Loosen with spatula and turn out. Best served warm.
TIP: To keep muffins from burning around the edges, leave one muffin cup empty; fill with 2/3 cold water before baking.
Number of Servings: 12
Recipe submitted by SparkPeople user ALTERIDEM.
Spray bottoms of 2 1/2-inch muffin pan with non-stick cooking spray.
Beat egg until foamy in a small mixing bowl. Beat in oil and milk. In a separate bowl, sift together all dry ingredients. Stir in blueberries. Make a well in the center and pour in liquid ingredients. Mix together with a fork until dry ingredients are moistened; no more than 25 to 30 strokes. Batter will be lumpy.
Using an ice-cream scoop, fill the cups in the muffin pan. This will measure your batter equally for each muffin. Fill each muffin cup slightly more than half full. (Try to scoop only once for each cup; muffins will be lighter.)
Bake 18 to 20 minutes or until golden brown and muffins test done with a toothpick. Loosen with spatula and turn out. Best served warm.
TIP: To keep muffins from burning around the edges, leave one muffin cup empty; fill with 2/3 cold water before baking.
Number of Servings: 12
Recipe submitted by SparkPeople user ALTERIDEM.
Member Ratings For This Recipe
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KAMEA81
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KDSTEWART4