Combine first 4 ingredients in a large bowl; make a well in center of
mixture. Stir together milk, oil, and eggs in a small bowl; add to dry
ingredients, stirring just until dry ingredients are moistened. Fold in
frozen blueberries. (Batter will be thick.)
Spoon batter into 12 greased muffin cups, generously filling completely
full. Sprinkle batter evenly with 4 teaspoons sugar.
Bake at 400? for 20 to 25 minutes or until tops are golden and a wooden
pick inserted in center comes out clean. Remove from pan immediately, and
cool on a wire rack 5 minutes.
These large, bakery-style treats may be stored in a zip-top plastic bag in the freezer up to one month.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (168g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 124 (26%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 176.6mg||54 %|
|Sodium 578.2mg||20 %|
|Potassium 120.1mg||3 %|
|Total Carbohydrate 81.6g||24 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 80g|
|Protein 8.6g||12 %|
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: 477
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