Try this Big Blueberry Muffiins recipe, or contribute your own.Suggest a better description
Mix wet ingredients and dry ingredients separately. Stir dry ingredients into wet ingredients. Stir in 1 1/2 cup of thawed, drained frozen blueberries or fresh ripe blueberries. Leave the batter lumpy. Pour batter into greased muffin tins and bake for 25 minutes. Makes 12 jumbo muffins.
If you thaw frozen blueberries, add them to the dry ingredients before the wet ingredients and work them through to coat them so that they don't go to the bottom and burn.
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|Serving Size: 1 Serving (1237g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1202 (39%)|
|Amt Per Serving||% DV|
|Total Fat 133.5g||178 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 75.4g|
|Polyunsanturated Fat 34.9g|
|Cholesterol 48mg||15 %|
|Sodium 56017.7mg||1932 %|
|Potassium 1595.2mg||42 %|
|Total Carbohydrate 394.3g||116 %|
|Dietary Fiber 24.7g||99 %|
|Sugars, other 369.6g|
|Protein 70.4g||101 %|
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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: 3066
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