Blueberry Muffins 2

12
Servings
25m
Prep Time
20m
Cook Time
45m
Ready In


"Spices add flavor to these muffins."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (87.8 g)
  • Calories 177.2
  • Total Fat - 7.3 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 2.2 mg
  • Sodium - 123.8 mg
  • Total Carbohydrate - 25.8 g
  • Dietary Fiber - 2.3 g
  • Sugars - 8.6 g
  • Protein - 3.4 g
  • Calcium - 53.2 mg
  • Iron - 0.7 mg
  • Vitamin C - 3.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 375' F.

Step 2

Spray a 12-cup muffin pan with vegetable cooking spray or line with paper liners and set aside.

Step 3

In medium bowl, combine the cup of all-purpose flour, the whole-wheat flour, sugar, baking powder, baking soda, and spices. Mix well.

Step 4

In small bowl, whisk together the egg white, buttermilk, and oil.

Step 5

Add buttermilk mixture to flour mixture. Stir just until combined.

Step 6

Put blueberries in paper bag along with the 2 teaspoons of flour and shake gently, just enough to coat the berries slightly with flour.

Step 7

Fold berries into batter.

Step 8

Divide batter among the prepared muffin cups, filling each two-thirds full.

Step 9

Bake until the tops are lightly golden, about 20 minutes.

Step 10

Place pan on wire rack and cool for 5 minutes.

Step 11

Turn muffins out onto rack and cool completely.

Tips & Variations


  • Wire rack

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