Blueberry Muffin
Total Calories per Serving:
137
Fat Calories per Serving:
47
Percent Fat Calories per Serving:
34.31%
Portion -
1 muffin
Recipe yields twelve muffins
Ingredients
2 cups of unbleached, pre-sifted, all-purpose flour
1 cup of Splenda no calorie sweetner
2 eggs
½ stick of unsalted butter, softened
1 ½ cup of reduced fat, 1 ½ % milk fat, buttermilk
½ frozen blueberries, thawed
2 tsp of baking soda
1 tsp of baking powder
2 tsp pure vanilla extract
Directions
Preheat oven to 350 degrees. Prepare one or two muffin pans with paper inserts.
Add flour, baking soda, and baking powder in a bowl. Do not stir ingredients. Flip and toss ingredients in bowl to mix them.
In a separate bowl, mix together the butter, Splenda and egg. Mix until thoroughly blended. Slowly stir in the flour mixture, alternating with the buttermilk. Stir in the vanilla extract.
Mix on low with electric mixer for two minutes. Spoon batter into muffin sections. Let batter sit for a few minutes to settle in the loaf pan. Bake for 35 to 40 minutes. Cool thoroughly before removing muffins from inserts.
| Nutrition Data |
| Serving Size |
1 muffin |
| Total Calories |
137 |
| Calories from Fat |
47 |
| % Daily Value |
| Total Fat Grams |
6 |
8.46% |
| Saturated Fat Grams |
2.3125 | |
| Trans Fat Grams |
0 | |
| Polyunsaturated Fat Grams |
0 | |
| Monounsaturated Fat Grams |
0 | |
| Cholesterol MG |
65.625 | |
| Sodium MG |
58.95833333 | |
| Total Carbs |
18 |
6.00% |
| Fiber Grams |
0.25 | |
| Sugar Grams |
3 | |
| Protein Grams |
3.0625 |
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