Zutaten für Blueberry Miracle Muffins
- All Purpose Flour
- Granulated Sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Low Fat Buttermilk
- Skim Milk
- Canola Oil
- Low Fat Ricotta Cheese
- Egg
- Egg Whites
- 1 teaspoon vanilla extract
- Lemon, Rind Of
- 2 cups fresh or frozen blueberries
- Cooking Spray
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Zubereitung von Blueberry Miracle Muffins
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, 1 cup milk (any kind), ½ cup vegetable oil, 1 teaspoon vanilla extract.
- Gently fold 2 cups fresh or frozen blueberries into the dry ingredients.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Spoon batter evenly into the prepared muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Optional Streusel Topping: In a small bowl, combine ⅓ cup granulated sugar, 3 tablespoons all-purpose flour, and 1 ½ tablespoons cold unsalted butter. Use your fingers to rub the mixture together until it resembles coarse crumbs. Sprinkle over the muffin batter before baking.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
50g
Fat
1g
Carbs
9g
