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Classic Betty Crocker Blueberry Muffins
Fruity with a hint of sweetness, Betty Crocker Blueberry Muffins are great for brunch or snacking. Or an artisan bread basket with dinner!
Author:
Inger
4.72
from
7
votes
Print
Prep Time
10
mins
Cook Time
25
mins
Total Time
35
mins
Course
Bread
Cuisine
American
Servings
12
Calories
138
kcal
Ingredients
1x
2x
3x
3/4
cup
unbleached all purpose flour
3/4
cup
white whole wheat flour
may sub unbleached
1/2
cup
sugar
2
teaspoons
baking powder
1/2
cup
milk
plus up to an extra 2 Tablespoons if needed
1
egg
1/4
cup
butter
melted, or oil
1
cup
blueberries
or a bit more
Instructions
Preheat the oven to 400 F
Beat egg with a whisk, then combine with 1/2 cup milk. While whisking, add melted butter or oil to egg/milk mixture
In the same bowl, gently mix the flour, sugar and baking powder together.
Combine wet and dry ingredients and add additional milk if needed (mixture should be thick but not dry).
Gently fold in the blueberries.
Divide evenly between 12 muffin cups.
Bake for 20-25 minutes until muffins are a rich gold color and an toothpick comes out clean.
Nutrition
Calories:
138
kcal
Carbohydrates:
22
g
Protein:
3
g
Fat:
5
g
Saturated Fat:
3
g
Polyunsaturated Fat:
0.3
g
Monounsaturated Fat:
1
g
Trans Fat:
0.2
g
Cholesterol:
25
mg
Sodium:
111
mg
Potassium:
48
mg
Fiber:
1
g
Sugar:
10
g
Vitamin A:
161
IU
Vitamin C:
1
mg
Calcium:
62
mg
Iron:
1
mg
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
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