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Mile High Blueberry Muffins


Mile High Blueberry Muffins recipe













Trans-fat Free, Good source of fiber


2 ½ cups unbleached all-purpose flour
¾ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 cup yogurt, plain
room temperature
2 large eggs
slightly beaten
1 teaspoon vanilla extract
1 ½ cups blueberries
½ cup butter


Preheat oven to 400℉ (200℃).

Generously grease muffin pans, or use paper liners.

In a large bowl mix flour, sugar, baking powder and baking soda.

Cut in butter using a pastry blender or a fork, until mixture resembles fine crumbs.

In a small bowl, stir yogurt until creamy.

Blend in eggs and vanilla extract.

Pour all at once into flour mixture and stir until flour mixture moistened.

Do not overstir. Gently fold in blueberries.

Fill prepared muffin cups ⅔ full.

If desired, sprinkle the tops of the muffins with a bit of additional sugar.

Bake for 15 to 20 minutes, or until golden brown.

Remove from pans immediately.

Serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 74035% of calories from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 17g 84%
Trans Fat 0g
Cholesterol 175mg 58%
Sodium 367mg 15%
Total Carbohydrate 36g 36%
Dietary Fiber 3g 14%
Sugars g
Protein 28g
Vitamin A 18% Vitamin C 9%
Calcium 15% Iron 24%
* based on a 2,000 calorie diet How is this calculated?


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