Heat oven to 375 F
Line 6 muffin cups with paper liners
IN LARGE BOWL, whisk together eggs, butter, milk and vanilla extract until thoroughly combined.
IN MEDIUM BOWL, whisk together flour, salt, sweetener and baking powder,
Add blueberries to dry ingredients and toss until coated
FOLD dry ingredients into wet ingredients
Let batter rest for 5 minutes
With Ice cream scoop, fill each muffin cup evenly with batter
Bake 18-20 minutes until tops spring back when touched
Let cool, in pan 10 minutes then transfer muffins to cooling rack
Store cooled muffins in a ziploc bag or sealed container in the fridge and eat within a week.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (84g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 107 (67%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 126.1mg||39 %|
|Sodium 574.4mg||20 %|
|Potassium 62.8mg||2 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 5.6g|
|Protein 3.4g||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.
Calories per serving: 160
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