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Recipe Summary

prep:
10 mins
cool:
5 mins
bake:
15 mins
total:
30 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Make It:
  • Preheat oven to 425°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.

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  • 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 Facts

170 calories; fat 7g; cholesterol 32mg; saturated fat 1g; carbohydrates 23g; mono fat 4g; poly fat 2g; insoluble fiber 1g; sugars 11g; protein 3g; vitamin a 48.6IU; vitamin c 1.2mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; folate 36.3mcg; vitamin b12 0.1mcg; sodium 94mg; potassium 69mg; calcium 90.9mg; iron 1.1mg.
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