Blueberry Muffins
by jischillin
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INGREDIENTS
- 2 cups pancake and baking mix
- 1/2 cup sugar
- 2/3 cup milk
- 2 tablespoons Vegetable oil
- 1 Egg
- 3/4 cup fresh or frozen blueberries
INSTRUCTIONS
Preheat oven to 400 degrees F. Coat 12-cup muffin tin with cooking spray, or line muffin tin with paper liners.
In a large bowl, stir together all ingredients except blueberries, just until moistened. Gently stir in blueberries. Divide batter evenly among muffin cups.
Bake 13 to 18 minutes, or until golden brown
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (31g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 50 | ||
| Calories from Fat: 18 (36%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2g | 3 % | |
| Saturated Fat 0.3g | 1 % | |
| Monounsaturated Fat 1.2g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 1.1mg | 0 % | |
| Sodium 5.6mg | 0 % | |
| Potassium 25.4mg | 1 % | |
| Total Carbohydrate 7.8g | 2 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 7.5g | ||
| Protein 0.5g | 1 % | |
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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. |
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Calories per serving: 50
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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