Try this Blueberry Swirl Muffins recipe, or contribute your own.
Suggest a better descriptionHeat oven to 425.
Bring 1 cup blueberries and 1 t sugar to simmer in small pan over medium heat. Cook, mashing berries and stirring frequently, until mixture is thickened and reduced to 1/4 cup, about 6 minutes. Cool.
Whisk flour, baking powder and salt together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Fold in egg mixture and remaining 1 cup blueberries until just moistened. Fill muffin cups
Spoon 1 t cooked berry mixture into center of each and swirl in.
Combine dry streusel ingredients and drizzle with melted butter. Toss with fork until evenly moister and sprinkle topping over muffins.
Bake in center of oven until golden brown and toothpick comes out clean, 17 - 19 minutes. Cool in pan 5 minutes, then transfer to wire rack.
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Serving Size: 1 Serving (167g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 394 | ||
Calories from Fat: 264 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.3g | 39 % | |
Saturated Fat 8.9g | 45 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 10.5g | ||
Cholesterol 97.2mg | 30 % | |
Sodium 1407.7mg | 49 % | |
Potassium 137.6mg | 4 % | |
Total Carbohydrate 32.3g | 9 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 31.7g | ||
Protein 4.3g | 6 % | |
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: 394
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