Serves: 12
Total Calories: 135
1. Heat oven to 400°. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches or line with paper baking cups.
2. Stir all ingredients except blueberries in medium bowl just until moistened. Fold in blueberries. Divide batter evenly among cups.
3. Bake 13 to 18 minutes or until golden brown. Cool slightly remove from pan to wire rack.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 425°.
NUTRITION FACTS: 1 Muffin: Calories 140 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 20mg Sodium 300mg Carbohydrate 20g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 4% DIET EXCHANGES: 1 Starch 1/2 Fruit 1/2 Fat
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Blueberry Muffins recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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