Rating: 4 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light January 2000

Gallery

Credit: Hornick/Rivlin

Recipe Summary test

Yield:
1 dozen (serving size: 1 muffin)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl. Stir in blueberries; make a well in center of mixture. Combine buttermilk, butter, rind, and egg; stir well with a whisk. Add to flour mixture; stir just until moist.

  • Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with 1 tablespoon sugar. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack.

Nutrition Facts

164 calories; calories from fat 22%; fat 4g; saturated fat 2.2g; mono fat 1.1g; poly fat 0.3g; protein 3.5g; carbohydrates 28.8g; fiber 1.1g; cholesterol 26mg; iron 1.1mg; sodium 209mg; calcium 66mg.
Advertisement