Try this Blueberry Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 degrees.
Place rack on middle position.
Set 1/2 stick of butter on stove top to melt.
For topping, whisk together:
- zest of 1/2 lemon
- 1/3 cup sugar
For jam, reduce:
- 1 cup blueberries (smashed)
- 1 teaspoon sugar
Whisk together dry ingredients:
- 2 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
Whisk together wet ingredients:
- 2 eggs
- 1 cup plus 2 tablespoons sugar
whisk, then add:
- 1/2 stick melted butter
- 1/4 cup vegetable oil
whisk, then add:
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla extract
Fold in 1 cup blueberries.
Place batter in tin.
Swirl jam into muffins.
Sprinkle tops with lemon zest mixture.
Bake 16-19 minutes.
Cool in muffin tin 5 minutes.
Cool on rack 5 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 236 | ||
Calories from Fat: 71 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 10.9mg | 3 % | |
Sodium 27.5mg | 1 % | |
Potassium 181.2mg | 5 % | |
Total Carbohydrate 27.6g | 8 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 25.7g | ||
Protein 4.4g | 6 % | |
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: 236
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