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Blueberry Muffins 4

  • 12servings
  • 141calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 3/4 cups all-purpose flour

  3. 2 teaspoons baking powder

  4. 1/2 teaspoon ground allspice

  5. 1/4 teaspoon salt

  6. 3/4 cup skim milk

  7. 1/3 cup sugar

  8. 1/4 cup vegetable oil

  9. 1 teaspoon grated lemon rind

  10. 1 teaspoon grated orange rind

  11. 1 teaspoon vanilla extract

  12. 1 large egg -- lightly beaten

  13. 1 cup fresh or frozen blueberries -- thawed and drained

  14. cooking spray

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F.

  2. Combine first 4 ingredients in a medium bowl; make a well in center of mixture. Combine milk and next 6 ingredients; add to dry ingredients, stirring just until moist. Gently fold in blueberries.

  3. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 400 degrees F for 20 minutes or until golden. Remove from pans immediately; let cool on a wire rack. Make Ahead Directions: Freeze muffins up to 2 weeks. Thaw at room temperature, or microwave 1 muffin at MEDIUM (50% power) 30 seconds or until warm.

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