Preheat oven to 350 degrees.
Mix dry ingredients together then add wet ingredient and mix until evenly blended. Gently fold in blueberries.
Spray a 24 cup mini muffin tin with a non-stick cooking spray. Scoop 1 tablespoon of batter into each muffin slot.
Bake for 12 - 15 minutes or until golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (808g)|
|Recipe Makes: Servings|
|Calories from Fat: 73 (5%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 3.3mg||1 %|
|Sodium 201.7mg||7 %|
|Potassium 858mg||23 %|
|Total Carbohydrate 293.3g||86 %|
|Dietary Fiber 21g||84 %|
|Sugars, other 272.2g|
|Protein 34.8g||50 %|
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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: 1338
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