141 kcalBlueberry Muffins
50 min serves 18
Vegetarian
4gprotein26gcarbs3gfat
Ingredients
- •1½ cups all purpose flour
- •1½ teaspoons baking powder
- •½ teaspoon baking soda
- •1½ cups blueberries
- •1 cup buttermilk
- •2 tablespoons canola oil
- •2 eggs
- •1 teaspoon lemon zest
- •1 teaspoon salt
- •¾ cup sugar
- •1 teaspoon vanilla
- •1½ cups pastry flour
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Method
From foodista.com — read the original
- Pre-heat oven to 400°F. Sift the pastry flour, all-purpose flour, lemon zest, baking powder, baking soda, sugar and salt. In a large bowl, beat 2 eggs. Stir in buttermilk, vanilla and oil.
- Add the flour mixture and mix until just combined.
- Add 1 cup of blueberries, gently. Using an ice cream scoop, fill 18 muffin tins.
- Add additional cup of muffins to the top of the muffins.
- Bake for 25-30 minutes. Cool for 5 minutes.
- Serve and enjoy!
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com