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Ingredientes
- 2 c. sifted all purpose flour
- 2 teaspoon baking pwdr
- 1/2 teaspoon salt
- 1/2 c. butter
- 1 1/4 c. sugar
- 2 Large eggs
- 1/2 c. lowfat milk
- 2 1/2 c. blueberries
- 2 teaspoon sugar (for tops of muffins)
Direcciones
- Preheat oven to 375 degrees. Grease muffin pans. Sift flour with baking pwdr and salt; set aside. In large bowl, with a mixer or possibly wooden spoon, cream butter with sugar till light and fluffy. Add in Large eggs, one at a time, beating after each addition till well blended. Add in flour mix alternately with lowfat milk, beating by hand just till combined. With fork, mash 1/2 c. blueberries, stir with fork. Add in rest of whole blueberries, mixing in gently. Fill muffin tins about 3/4 full. Sprinkle each with sugar. Bake 25 to 30 min or possibly till lightly browned. Let cold in pans about 1/2 hour before removing. Serve hot. Makes 1 to 1 1/2 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 10 servings | |
| Calories 312 | |
| Calories from Fat 94 | 30% |
| Total Fat 10.67g | 13% |
| Saturated Fat 6.26g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 453mg | 19% |
| Potassium 89mg | 3% |
| Total Carbs 50.7g | 14% |
| Dietary Fiber 1.5g | 5% |
| Sugars 30.1g | 20% |
| Protein 4.59g | 7% |
