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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 January 28, 2013

      Good. I used a mixture of berries instead of blueberries and they were nice.

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    • on January 18, 2013

      Great starter recipe, I used self raising flour, and because I didn't have quite enough buttermilk I used 1 cup buttermilk and 1/4 yogurt. I also added 2 tbl spoons of veg oil, and a bit of milk as mix seemed a bit thick. Anyway they turned out lovely & even rose (see photo). I really like the lack of egg thanks to my sons egg allergy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 04, 2010

      Super moist and sweet. I was out of whole wheat flour, and instead used a little oatmeal. Also I went heavy on the oil as I like my muffins moist. Will use this again!

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    • on September 27, 2009

      These were ok. I think that I'm so used to muffins baking up high from the egg, that I wasn't expecting the flat top these came out with. I think that an egg would be a great addition, as well as some lemon zest or vanilla. Thanks for sharing your recipe! Made for PAC Fall 2009 - you were adopted!

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    Nutritional Facts for Blueberry Muffins

    Serving Size: 1 (808 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 193.2
     
    Calories from Fat 60
    31%
    Total Fat 6.7 g
    10%
    Saturated Fat 1.0 g
    5%
    Cholesterol 1.3 mg
    0%
    Sodium 375.4 mg
    15%
    Total Carbohydrate 30.7 g
    10%
    Dietary Fiber 1.4 g
    5%
    Sugars 14.4 g
    57%
    Protein 3.5 g
    7%

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