The Best Blueberry Muffins
Recipe from Parents

by 1  person

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Servings: 12
Prep Time: 10 mins
Related Categories: Bread, Breakfast and Brunch, Muffins
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    1 1/2  cups 
    all-purpose flour
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    1/2  cup 
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    2   teaspoons 
    baking powder
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    1   cup 
    buttermilk or whole milk
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    1/3  cup 
    canola or vegetable oil
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    1   cup 
    fresh or frozen blueberries

Make It:

Preheat oven to 425 degrees F. Line 12 2 1/2-inch muffin cups with paper bake cups or coat with nonstick cooking spray. Coat top of pan with cooking spray.
In a large bowl combine flour, sugar, and baking powder. In a medium bowl whisk together the buttermilk, oil, and eggs. Pour the wet mixture over the dry ingredients and add the blueberries while continually mixing with a fork.
Use an ice cream scoop to fill each cup about 3/4 full. Bake for 15 to 18 minutes or until golden and springy to the touch. Cool in pan 5 minutes. Remove from pan. Serve warm.
Nutrition information
Per Serving: cal. (kcal) 170, Fat, total (g) 7, chol. (mg) 32, sat. fat (g) 1, carb. (g) 23, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 11, pro. (g) 3, vit. A (IU) 49, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 36, Cobalamin (Vit. B12) (g) 0, sodium (mg) 94, Potassium (mg) 69, calcium (mg) 91, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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