Blueberry Muffins - 12 servings
Preparation: 10 min. Cooking: 15 min. Total: 25 min.
-
1 egg
-
2 cups buttermilk baking mix
-
1/4 cup sugar
-
2/3 cup milk
-
2 Tbsp vegetable oil, or butter, melted
-
1 cup fresh blueberries
Preheat oven to 400°F. Grease bottoms only of 12 medium muffin cups, or line with paper baking cups. Place egg in a bowl and beat slightly. Stir in remaining ingredients, except blueberries, just until moistened. Fold blueberries into batter. Divide batter evenly among cups. Bake 15-18 minutes, until golden brown.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 150 Cal |
6.7 g |
20 g |
2.8 g |
0.74 g |
8.7 g |
20 mg |
290 mg |
Click for more detail
Nutrients
| Calories |
150 Cal |
|
| Fat |
6.7 g |
|
| Carbs |
20 g |
|
| Protein |
2.8 g |
|
| Fiber |
0.74 g |
|
| Sugar |
8.7 g |
|
|
Fats
| Fat |
6.7 g |
|
| Fat, Sat. |
1.4 g |
|
| Fat, Mono. |
2.5 g |
|
| Fat, Poly. |
2.3 g |
|
| Cholesterol |
20 mg |
|
|
Vitamins
| Choline |
15 mg |
2.7% |
| Niacin |
1 mg |
6.5% |
| Panto. Acid |
0.3 mg |
6.1% |
| Riboflavin |
0.15 mg |
11% |
| Thiamin |
0.14 mg |
11% |
| Vitamin A |
49 IU |
1.6% |
| Vitamin B6 |
0.034 mg |
2.1% |
| Vitamin B12 |
0.18 mcg |
7.6% |
| Vitamin C |
1.3 mg |
1.4% |
| Vitamin D |
7.2 IU |
3.6% |
| Vitamin E |
0.94 mg |
6.2% |
| Vitamin K |
4.2 mcg |
3.5% |
|
Minerals
| Calcium |
58 mg |
5.8% |
| Copper |
0.042 mg |
4.7% |
| Fluoride |
0.29 mcg |
7.1% |
| Iron |
0.69 mg |
8.6% |
| Magnesium |
8 mg |
1.9% |
| Manganese |
0.12 mg |
1.6% |
| Phosphorus |
150 mg |
21% |
| Potassium |
71 mg |
1.5% |
| Selenium |
3.3 mcg |
6% |
| Sodium |
290 mg |
19% |
| Zinc |
0.25 mg |
2.3% |
|
Click for less detail
