Nutrition Facts

  • One serving:
  • 1 muffin
  • Calories:
  • 191
  • Fat:
  • 4 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 26 mg
  • Sodium:
  • 283 mg
  • Carbohydrate:
  • 36 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g
  • Diabetic Exchange:
  • 2 starch, 1/2 fat.


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Blueberry Muffins

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"These berry-packed muffins are so sweet and fruity, my husband and two young daughters just love them," shares Teresa Christensen of Osceola, Wisconsin.

SERVINGS: 12

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 15 min. Bake: 30 min.

Ingredients:

  • 3 tablespoons butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/2 cup fat-free evaporated milk
  • 1/4 cup water
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/2 cups fresh or frozen blueberries

Directions:

In a large mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg; beat well. Combine milk and water. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk mixture. Fold in blueberries.
    Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 27-30 minutes or until a toothpick comes out clean. Cool in pans for 5 minutes before removing to a wire rack. Yield: 1 dozen.


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