Blueberry Muffins 2
Recipe: #35485
August 18, 2020
Categories: Breakfast, Blueberry, Oven Bake, Vegetarian, Processed Cheese, Flour, Spices, Muffins Kosher Dairy, more
"Spices add flavor to these muffins."
Original is 12 servings
Ingredients
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 by Step Method
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
- Wire rack
0 Reviews
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