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Quick Blueberry Muffins Recipe
|Flour||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Milk||3⁄4 Cup (12 tbs)|
|Melted butter||1⁄3 Cup (5.33 tbs)|
|Blueberries||1 Cup (16 tbs), grated|
|Lemon||1 , rind grated|
Serving size: Complete recipe
Calories 1977 Calories from Fat 629
% Daily Value*
Total Fat 71 g109.8%
Saturated Fat 42 g210.2%
Trans Fat 0 g
Cholesterol 383.2 mg
Sodium 1623.8 mg67.7%
Total Carbohydrates 313 g104.4%
Dietary Fiber 11.4 g45.5%
Sugars 154.5 g
Protein 34 g67.1%
Vitamin A 46.3% Vitamin C 98.4%
Calcium 123% Iron 66.3%
*Based on a 2000 Calorie diet
In another bowl, beat the egg, add the milk and the melted butter.
Pour over the dry ingredients, stir just enough to moisten the whole.
Stir in the blueberries.
Spoon into microwave-safe muffin pan lined with paper baking cups.
Mix together the lemon rind and sugar.
Sprinkle a bit on each muffin.
For a 6-muffin mold, microwave at HIGH 2 to 2 1/2 minutes.
If necessary, microwave another minute at MEDIUM.
Helpful hint: To freeze your own blueberries: Wash them and dry them on a cloth.
Place 1 teaspoon (5 mL) sugar in the bottom of each container or freezer bag.
(Do not freeze more than 2 cups (500 mL) per container).
Place prepared berries on top of sugar.
Do not mix.
Cover with a little square of crumpled waxed paper.
Cover container or close bag.
Prepared this way, the thawed blueberries look like fresh ones.