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Berry Best Blueberry Muffins Recipe
|All purpose flour||1 Cup (16 tbs)|
|Whole wheat pastry flour||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Baking powder||1 Tablespoon|
|Finely shredded lemon peel||1 Teaspoon|
|Buttermilk||2⁄3 Cup (10.67 tbs)|
|Unsweetened applesauce||1⁄3 Cup (5.33 tbs)|
|Blueberries||1 Cup (16 tbs) (Fresh / Frozen, Do Not Thaw)|
Calories 363 Calories from Fat 8
% Daily Value*
Total Fat 0.95 g1.5%
Saturated Fat 0.06 g0.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 322.8 mg13.4%
Total Carbohydrates 81 g27.1%
Dietary Fiber 3.8 g15.3%
Sugars 42.8 g
Protein 8 g15.7%
Vitamin A 0.4% Vitamin C 8.7%
Calcium 29.4% Iron 13.4%
*Based on a 2000 Calorie diet
Spray six large, 3" muffin cups with no-stick spray and set aside.
In a large bowl, stir together the all-purpose flour, whole-wheat flour, sugar, baking powder and lemon peel.
Make a well in the center of the mixture.
In a small bowl, beat the egg whites until foamy.
Stir in the buttermilk, applesauce and vanilla.
Add the buttermilk mixture to the flour mixture and stir just until moistened.
Fold in the blueberries.
Spoon the batter into the prepared cups, filling each 3/4 full.
Bake for 22 to 25 minutes or until a toothpick inserted in the center comes out clean.
Cool the muffins in the muffin cups for 5 minutes.
Then remove the muffins and cool on a wire rack.