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

    Blueberry Muffins. Photo by Chef #1802798550

    1/1 Photo of Blueberry Muffins

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Chef #1802798550's Note:

    Blueberry Muffins With Frozen Blueberries And Sour Cream

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    Units: US | Metric


    1. 1
      Preheat oven to 350 F (175 C). Line a muffin tin with baking cups and set aside.
    2. 2
      In a large bowl sift flour, then add salt, baking soda and baking powder and give it a stir.
    3. 3
      Whisk egg, then add sugar and mix well. Add butter and mix until well combined. Add vanilla and sour cream. Mix until homogenous.
    4. 4
      To the bowl with flour mixture add frozen blueberries and toss them lightly to cover with flour, so they don't sink while baking.
    5. 5
      Slowly fold in the egg, sugar, and sour cream mixture into the flour mixture, using a spatula. Don't be surprised, this muffin batter will be pretty thick.
    6. 6
      Using an ice cream scoop, distribute batter into baking cups. To give muffins a nicer look, you can top with 2-3 additional frozen blueberries.
    7. 7
      Bake for 35-38 minutes, until toothpick inserted in the middle, comes out clean (there might be some crumbs on the tooth pick, but no batter).
    8. 8
      Let them cool for 10 minutes inside baking tin. Then remove them and set on a cooling rack to cool completely.
    9. 9
      The muffins can be stored in a box at room temperature for up to 3 days and in the freezer for up to 2 months.

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    Nutritional Facts for Blueberry Muffins

    Serving Size: 1 (104 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 240.9
    Calories from Fat 65
    Total Fat 7.3 g
    Saturated Fat 4.2 g
    Cholesterol 33.1 mg
    Sodium 206.9 mg
    Total Carbohydrate 41.7 g
    Dietary Fiber 1.4 g
    Sugars 24.9 g
    Protein 3.2 g

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