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Blueberries Muffins
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12
Amount Per Serving
Calories 209
% Daily Value**
Total Fat 10g
15%
Saturated Fat 5g
8%
Unsaturated Fat 1g
Cholesterol 66mg
22%
Sodium 124mg
5%
Total Carbohydrate 27g
9%
Dietary Fiber 2g
6%
Sugars 9g
Protein 5g
Vitamin A  6%Vitamin C  10%
Calcium  8%Iron  3%
Potassium  6%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberries Muffins

Collection: Valentine's Day

Recipe Tags: Muffin Recipes

Date Added: July 06, 2017
This is a great breakfast food that is has the benefit of one of the healthiest fruits.

Ingredients:

2 cups Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 cup Butter
1 Lemon zest
1/3 cup Sugar
2 Eggs whites
1/2 cup Milk
1 1/2 Cup Fresh Blueberries
1/2 cup Fresh Raspberries
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Directions:

1. In a food processor or blender, puree 1 cup blueberries and raspberries; set aside.

2. Sift together flour, baking powder, and salt.

3. Cream butter, zest, and sugar until light and fluffy.

4. Add egg whites on at a time, beating well.

5. Add pureed berries.

6. Fold in flour mixture in three parts, alternating with milk in two parts.

7. Add remaining fresh whole blueberries.

8. Be careful not to overmix, of course.

9. Fill muffin cups very full and sprinkle tops with a bit of sugar, and top with a few blueberries.

10. Bake at 375 F for 25-30 minutes, until golden brown.

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Dietary Notes:
This recipe is very low-sodium with 123.58mg per serving

This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Butter, Gluten, Blueberries, Natural Sweeteners, Citric Acid allergies.
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