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    You are in: Home / Recipes / Blueberry Muffins Recipe
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    Blueberry Muffins

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 12, 2009

      *Made for Australia/NZ Swap #29* This is a really good muffin recipe ! We prefer less sweet baked goods, so I used 3/4 cup sugar and added 1/2 tsp lemon extract. Was exactly enough batter for 12 muffins and baked completely for 3o minutes. I did toss the fresh blueberries with a tad of the flour mixture prior to adding to the batter, and they stayed well distributed throughout. Thanks for posting, Chef on the Coast.

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    • on April 15, 2009

      My son and I enjoyed making and eating thesee. I followed the recipe as written other then I used the other reviewers suggestion and used more blueberries. We loved these. Made for Spring PAC 2009.

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    • on December 29, 2008

      Easy and quick muffins to make and very tasty! I used frozen blueberries and had about 1/2 cup left in the bag so went ahead and added those too. My buttermilk was expired so I added skim milk but would have liked to have the bit of zing from the buttermilk. Moist and pretty muffins that my DD will enjoy too. Made and reviewed as a pressie for the 12 Days of Christmas Recipe Swap in the Australia/New Zealand Forum.

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    • on December 09, 2008

      Yummo!! So very simple to make and the muffins turn out perfect. I've made this recipe four times now and the only change I make is to add another 1/2 cup of blueberries. Delicious, thanks for the recipe!

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    Nutritional Facts for Blueberry Muffins

    Serving Size: 1 (180 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 527.9
     
    Calories from Fat 183
    34%
    Total Fat 20.4 g
    31%
    Saturated Fat 12.1 g
    60%
    Cholesterol 122.6 mg
    40%
    Sodium 498.4 mg
    20%
    Total Carbohydrate 78.9 g
    26%
    Dietary Fiber 1.7 g
    6%
    Sugars 45.3 g
    181%
    Protein 8.8 g
    17%

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