Sift the flour and baking soda together.
In a separate bowl, whisk the next 4 ingredients together until creamy, then stir in the blueberries. Form a well in the center of the dry
ingredients and pour in the wet. Fold together until the batter is moistened yet slightly lumpy.
Pour into greased muffin tins and bake in a preheated 350F oven for 25-30 minutes.
Per muffin: 182 calories, 7g fat, 4g protein, 29g carbohydrate, 105mg sodium, 1mg cholesterol.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (68g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 41 (30%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 1mg||0 %|
|Sodium 133mg||5 %|
|Potassium 127.3mg||3 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 19.8g|
|Protein 3.5g||5 %|
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.
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