Try this Bisquick Blueberry Muffins recipe, or contribute your own.
Suggest a better descriptionHeat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Beat eggs slightly in medium bowl; stir in remaining ingredients except blueberries just until moistened. Fold blueberries into batter. Divide batter evenly among cups. Bake 15-18 minutes or until golden brown.
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Serving Size: 1 Serving (59g) | ||
Recipe Makes: 12 | ||
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Calories: 100 | ||
Calories from Fat: 26 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 17.9mg | 6 % | |
Sodium 5114.6mg | 176 % | |
Potassium 21.7mg | 1 % | |
Total Carbohydrate 18.7g | 5 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 18.4g | ||
Protein 0.7g | 1 % | |
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: 100
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