Blueberry Muffins Recipe

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Blueberry Muffins
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Ingredients
16
Count
Nutrition
285
Calories
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Ingredients:

  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 cup plain yogurt
  • 1 1/2 cups blueberries
  • 1 tbsp flour (if using defrosted frozen berries)
  • adjust the oven rack to the middle-lower part of the oven. preheat oven to 375of.
  • whisk together the flour, baking powder, baking soda, and salt and set aside.
  • in a large mixing bowl, cream butter and sugar together, beating until fluffy. add eggs 1 at a time, beating until incorporated after each one. beat in the grated lemon peel.
  • beat in 1 half of the dry ingredients until just incorporated. beat in 1 third of the yogurt. beat in half of the remaining dry ingredients. beat in a second third of the yogurt. beat in the remaining dry ingredients and then the remaining yogurt. again be careful to beat until just incorporated. do not over beat. fold in the berries. if you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
  • use a standard 12-muffin muffin pan. coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. or use 1 of those convenient vegetable oil sprays. distribute the muffin dough equally among the cups. bake until muffins are golden brown, about 25 to 30 minutes. test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. set on wire rack to cool for 5 minutes. remove muffins from the tin and serve slightly warm.

Directions:

  1. Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
  2. Whisk together the flour, baking powder, baking soda, and salt and set aside.
  3. In a large mixing bowl, cream butter and sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the grated lemon peel.
  4. Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
  5. Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or grapeseed oil using a pastry brush, or with a little butter. Or use one of those convenient vegetable oil sprays. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve slightly warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 284.86 Kcal (1193 kJ)
Calories from fat 106.29 Kcal
% Daily Value*
Total Fat 11.81g 18%
Cholesterol 60.42mg 20%
Sodium 196.09mg 8%
Potassium 237.84mg 5%
Total Carbs 39.35g 13%
Sugars 13.19g 53%
Dietary Fiber 1.44g 6%
Protein 5.53g 11%
Vitamin C 2.4mg 4%
Vitamin A 0.1mg 4%
Iron 0.6mg 4%
Calcium 107.2mg 11%
Amount Per 100 g
Calories 250.68 Kcal (1050 kJ)
Calories from fat 93.54 Kcal
% Daily Value*
Total Fat 10.39g 18%
Cholesterol 53.17mg 20%
Sodium 172.57mg 8%
Potassium 209.31mg 5%
Total Carbs 34.63g 13%
Sugars 11.61g 53%
Dietary Fiber 1.26g 6%
Protein 4.87g 11%
Vitamin C 2.1mg 4%
Vitamin A 0.1mg 4%
Iron 0.6mg 4%
Calcium 94.4mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.4
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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