Blueberry Muffins
1. Line two 12-cup muffin tins with muffin liners.
2. In a small bowl, combine flour baking powder, baking soda and salt. Set aside.
3. In a large bowl, beat eggs with sour cream until thoroughly combined. Ina medium saucepan over medium heat, melt butter and brown sugar together. ABout 3 minutes. Cool slightly about 5 minutes., stirring frequently, then beat this mixture into egg mixture. Stir in oats.
4. Fold in flour mixture and then very gently, fold in berries. Fill muffin cups about 3/4 full. Sprinkle a pinch of sugar on the top of each muffin.
5. Bake for 25-28 minutes or until edges are medium brown and tops are firm. Cool for 5 minutes then remove muffins (in their paper) and finish cooling on rack.
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Serving Size: 1 Serving (121g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 361 | ||
Calories from Fat: 160 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 10.1g | 50 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 111.2mg | 34 % | |
Sodium 389.8mg | 13 % | |
Potassium 175.4mg | 5 % | |
Total Carbohydrate 46.2g | 14 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 44g | ||
Protein 6.3g | 9 % | |
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: 361
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