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

    Total Time:

    Prep Time:

    Cook Time:

    12 mins

    10 mins

    2 mins

    fluffernutter's Note:

    Hard to believe, but you can microwave these muffins in just 2 minutes. I know, I know, I didn't believe it either, and I've been baking semi-professionally for 15 years. Great solutions for midsummer baking, and children can bake their own! The batter recipe is from the Enchanted Broccoli Forest by Mollie Katzen. I usually substitute whole wheat flour and a little flax seed meal for a portion of the white flour. The yield was supposedly 12, but I've never gotten more than 8 or 10 muffins from it.

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    Units: US | Metric


    1. 1
      Combine the flour, baking soda, baking powder and salt in a bowl. Melt the honey and butter together. Stir in the milk, egg and lemon juice. Combine the wet ingredient and the dry ingredients and mix a little. Add the blueberries and mix gently until no white streaks of flour remain.
    2. 2
      Coat a plastic muffin tin or 6 1-cup Pyrex custard cups with nonstick cooking spray. Fill cups half full of batter. Microwave five or six at a time for about 2 1/2 minutes for an 1100-watt microwave. (Start checking at about 2 minutes.) When they look set, they're done. Let stand 3 to 5 minutes to firm up. Turn out of tins/cups.

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    Nutritional Facts for Microwave Blueberry Muffins

    Serving Size: 1 (84 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 206.3
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 4.1 g
    Cholesterol 43.1 mg
    Sodium 325.2 mg
    Total Carbohydrate 33.1 g
    Dietary Fiber 1.1 g
    Sugars 13.6 g
    Protein 3.7 g

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