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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry Banana Muffins

Recipe Tags: Muffin Recipes

Date Added: January 04, 2014


1 1/4 Cups Sugar 1 1/4 Cups Sugar confectioner'
Cup Butter Cup Butter (Land O Lakes)
1/4 Cup Buttermilk 1/4 Cup Buttermilk room temp
2 Unit Eggs 2 Unit Eggs separated, plus 2 egg yolks
1 Teaspoon Vanilla 1 Teaspoon Vanilla or Almond extract to
3 Ripe Bananas 3 Ripe banana (2 cups)
2 Cups All-Purpose Flour 2 Cups All-purpose flour plus
3/4 Teaspoon Baking Soda 3/4 Teaspoon Baking soda level - dissol ved in milk
1/8 Teaspoon Salt 1/8 Teaspoon Salt and pepper to taste
1 Cup Blueberries 1 Cup Fresh/frozen blueberries
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1. Heat oven to 350.

2. In larger mix bowl, combine sugar, buttermilk, butter, eggs and vanilla.

3. Beat at medium speed, scraping bowl often until creamy (1-2 min).

4. Add flour, baking soda, and salt. Beat at low speed until moistened (1-2 min).

5. By hand, stir in blueberries. Spoon into paper lined muffin cups.

6. Bake for 25-30 minutes or until toothpick inserted into the center comes out clean.

7. Remove from pan, cool and sprinkle with powdered sugar.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Banana, Butter, Gluten, Blueberries, Natural Sweeteners allergies.
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