Blueberry Buttermilk Muffins (w/ whole wheat)

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Nutritional Info

Servings Per Recipe: 36
Amount Per Serving
Calories: 97.3

Total Fat: 4.2 g
Cholesterol: 22.5 mg
Sodium: 87.8 mg
Total Carbs: 13.8 g
Dietary Fiber: 0.7 g
Protein: 1.7 g

View full nutritional breakdown of Blueberry Buttermilk Muffins (w/ whole wheat) calories by ingredient

Introduction

Fresh or frozen blueberries work well with these tasty muffins, modified from my mother's recipe. I tend to use a bit less of the sugar and butter than listed, and use lowfat buttermilk, and they're still tasty. I use mini muffin tins to make convenient snacks. Fresh or frozen blueberries work well with these tasty muffins, modified from my mother's recipe. I tend to use a bit less of the sugar and butter than listed, and use lowfat buttermilk, and they're still tasty. I use mini muffin tins to make convenient snacks.

Minutes to Prepare: 10

Minutes to Cook: 25

Number of Servings: 36

Ingredients

1 1/2c white flour

1 c whole wheat flour

2 1/2 tsp baking powder

1/4 tsp salt

1 c granulated sugar

1 c buttermilk

2 large eggs

1/2 c butter, melted

1 1/2 blueberrie

Directions

Combine dry ingredients. Beat eggs, mix wet ingredients together. Add wet ingredients to dry, mix gently til barely moist. Fold in blueberries.

Fill muffin tins.

Bake in 400°F oven for 25 minutes (toothpick comes out clean).

Makes about 36 mini muffins or about 12 regular sized muffins.

Number of Servings: 36

Recipe submitted by SparkPeople user FROMBLEWITZ.