CALORIES IN MINI MUFFINS BLUEBERRY RECIPES

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HOMEMADE BLUEBERRY MUFFINS RECIPE - BETTYCROCKER.COM



Homemade Blueberry Muffins Recipe - BettyCrocker.com image

These spongy blueberry muffins are ready in just 45 minutes.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 10

Cooking spray to grease muffin cups or 12 paper baking cups
1 cup fresh, frozen or canned blueberries
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 large egg
2 cups all-purpose flour
1/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Heat the oven to 400°F. Spray just the bottoms of 12 regular-size muffin cups with the cooking spray, or line each cup with a paper baking cup.
  • If using canned blueberries, drain them in a strainer. Rinse fresh or canned blueberries with cool water, and discard any crushed ones. Do not thaw frozen blueberries. Pull off any stems from blueberries.
  • In a large bowl, beat the milk, oil, vanilla and egg with a fork or wire whisk until well mixed. Stir in the flour, sugar, baking powder and salt all at once just until the flour is moistened. The batter will be lumpy. If the batter is mixed too much, the muffins will have high peaks instead of being rounded.
  • Carefully stir in the blueberries. Spoon the batter into the muffin cups, dividing batter evenly.
  • Bake 20 to 25 minutes or until golden brown. If baked in a sprayed pan, let stand about 5 minutes in the pan, then remove muffins from pan to a cooling rack. If baked in paper baking cups, immediately remove muffins from the pan to a cooling rack. Serve warm or cool.

Nutrition Facts : Calories 160 , CarbohydrateContent 25 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 1 g, ServingSize 1 Muffin, SodiumContent 230 mg, SugarContent 8 g, TransFatContent 0 g

EASY BLUEBERRY MUFFINS RECIPE - BETTYCROCKER.COM



Easy Blueberry Muffins Recipe - BettyCrocker.com image

There are few things we treasure more than a beloved blueberry muffin recipe that we can always rely on. This recipe whips up a homemade batch in 30 minutes using six ingredients you probably have in stock.

Provided by Betty Crocker Kitchens

Total Time 28 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 6

2 cups Original Bisquick™ mix
2/3 cup milk
1/3 cup sugar
2 tablespoons vegetable oil
1 egg
3/4 cup fresh or frozen (thawed and drained) blueberries

Steps:

  • Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  • Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
  • Bake 13 to 18 minutes or until golden brown.

Nutrition Facts : Calories 140 , CarbohydrateContent 20 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 300 mg

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