Try this Blueberry Corn Muffins recipe, or contribute your own.
Suggest a better descriptionHeat oven to 400F. Spray 12 medium muffin cups with nonstick cooking spray, or line with paper baking cups. Toss blueberries and all purpose flour; set aside. Beat yogurt, oil, vanilla and egg in large bowl. Stir in remaining ingredients just until moistened. Carefully stir in blueberries. Divide batter evenly among muffin cups (about 2/3 full). Bake about 15 minutes or until golden. Immediately remove from pan to wire rack. Contributor: Breakfast and Brunch (Gold Medal Flour) Posted to MM-Recipes Digest V4 #327 by Bonnie & Tim Annis
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Serving Size: 1 Muffin (35g) | ||
Recipe Makes: 12 Muffins | ||
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Calories: 125 | ||
Calories from Fat: 26 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 17.6mg | 5 % | |
Sodium 202.3mg | 7 % | |
Potassium 52.8mg | 1 % | |
Total Carbohydrate 23.3g | 7 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 22g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 125
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