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Blueberry Muffins:
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Listed in: Breads and Muffins
Ingredients

  • 2 eggs

  • ¼ cup margarine or butter, melted

  • 1 cup skim milk

  • 1 cup white flour

  • ½ cup whole wheat flour

  • 3 tsp baking powder

  • ½ tsp salt

  • 2 tbsp sugar or granulated Splenda

  • 1½ cup blueberries

  • ¼ cup whole wheat flour

  • ½ cup sugar or granulated Splenda

Strudel Topping

  • 2 Tablespoons of butter, cut in small pieces

  • ¼ cup brown sugar or Splenda Brown Sugar Blend

  • ¼ cup whole wheat flour

  • 1 Tablespoon of chopped walnuts or pecans (optional)

  • dash of cinnamon

Cooking Instructions

Preparation Time 10 min | Cooking Time 18 - 20 min:
18 servings | 143 Calories * | 3g Protein | 23g Carbohydrates | 5g Fat

An easy recipe using things you have at hand!

  • Melt ¼ cup of margarine or butter in large glass measuring cup and set aside to cool

  • In a large bowl mix flour, baking powder, salt, and the 2 tablespoons of sugar.

  • Stir the eggs and milk into the melted butter and then mix the liquid ingredients into the large bowl

  • In another small bowl mix the blueberries with the ¼ cup of flour and ½ sugar.

  • Gently fold the blueberries into the cake mixture

  • Pour batter into 18 muffin cups (fill the cups ½ - ¾ full)

  • Use the same bowl from the blueberries, flour and sugar to combine the ingredients for the strudel topping. Use hands, pastry blender, or two forks to combine into crumbles. Sprinkle the topping on batter.

  • Bake at 400 for 18 minutes for dark pan, 20 minutes for light pan.

* The nutrition information is based on sugar and brown sugar. The calorie and carbohydrate count will be decreased when using the Splenda brand sweeteners.

Notes: You can substitute white flour for all of the whole wheat flour in this recipe if desired. Some have reported that they only get 12 muffins from this recipe. Use standard size muffin tins and only fill the cups slightly over ½ full. You can fill the cups to ¾ if you want bigger muffins.


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Blueberry Muffins
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