Blueberry Muffins 2
August 18, 2020
"Spices add flavor to these muffins."
- 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
Preheat oven to 375' F.
Spray a 12-cup muffin pan with vegetable cooking spray or line with paper liners and set aside.
In medium bowl, combine the cup of all-purpose flour, the whole-wheat flour, sugar, baking powder, baking soda, and spices. Mix well.
In small bowl, whisk together the egg white, buttermilk, and oil.
Add buttermilk mixture to flour mixture. Stir just until combined.
Put blueberries in paper bag along with the 2 teaspoons of flour and shake gently, just enough to coat the berries slightly with flour.
Fold berries into batter.
Divide batter among the prepared muffin cups, filling each two-thirds full.
Bake until the tops are lightly golden, about 20 minutes.
Place pan on wire rack and cool for 5 minutes.
Turn muffins out onto rack and cool completely.
Tips & Variations
- Wire rack