Blue Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 17
- Amount Per Serving
- Calories: 190.1
- Total Fat: 8.2 g
- Cholesterol: 45.4 mg
- Sodium: 122.6 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 0.8 g
- Protein: 2.7 g
View full nutritional breakdown of Blue Blueberry Muffins calories by ingredient
Introduction
From the book, From the book,Number of Servings: 17
Ingredients
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3/4 cup melted butter
1 cup sugar
2 beaten eggs
2 teaspoons baking powder
1 cup fresh or frozen blueberries (no need to thaw if frozen)
1/2 cup blueberry pie filling
2 cups plus one tablespoon flour
1/2 cup milk
Directions
Heat oven to 375 degrees. Line muffin tins with papers. Melt butter. Mix in the sugar. Add beaten eggs and baking powder, mix thoroughly.
Put one tablespoon of flour in a plastic bag with the cup of fresh or frozen blueberries. Shake it gently to coat the blueberries, and leave them in the bag for now.
Add half the remaining two cups flour to your bowl and mix it in with half the milk. Then add the rest of the flour and milk and mix thoroughly.
Stir in the blueberry pie filling. Stir in coated blueberries. Fill the muffin tins three-quarters full and bake in 375 degree oven for 25-30 minutes. Makes 17 muffins.
Freeze left over pie filling in half cup servings using small zipper bags for future batches.
Number of Servings: 17
Recipe submitted by SparkPeople user QUILTZ4ME.
Put one tablespoon of flour in a plastic bag with the cup of fresh or frozen blueberries. Shake it gently to coat the blueberries, and leave them in the bag for now.
Add half the remaining two cups flour to your bowl and mix it in with half the milk. Then add the rest of the flour and milk and mix thoroughly.
Stir in the blueberry pie filling. Stir in coated blueberries. Fill the muffin tins three-quarters full and bake in 375 degree oven for 25-30 minutes. Makes 17 muffins.
Freeze left over pie filling in half cup servings using small zipper bags for future batches.
Number of Servings: 17
Recipe submitted by SparkPeople user QUILTZ4ME.
Member Ratings For This Recipe
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NEVERNAKED
