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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 66g Recipe makes 12 muffins) |
||
| Calories 149 | ||
| Calories from Fat 49 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.5g | 8% | |
| Saturated Fat 3.1g | 15% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 47mg | 15% | |
| Sodium 373mg | 15% | |
| Potassium 79mg | 2% | |
| Total Carbohydrate 22.2g | 7% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 6.9g | ||
| Protein 3.7g | 7% | |
Ingredients
- 1 1/4 cups flour
- 1/2 cup whole wheat flour
- 2 tablespoons baking powder
- 3/4 teaspoon salt
- 1/3 cup sugar
- 2 eggs
- 1/4 cup melted butter
- 3/4 cup milk
- 1 cup fresh blueberries
Directions
1
Preheat oven to 400 degrees. Sift together first 5 ingredients then add sugar. Beat eggs in separate bowl; add butter and milk.2
Combine liquid and dry liquids with a swift strokes. Fold blueberries into batter.3
Fill well greased muffin pans 2/3 full and bake for 20-25 minutes.
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- Course > Breakfast
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- Main Ingredient > Fruit > Berries > Blueberries
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
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