Blueberry Muffins
Minutes Prep time: 15
Minutes Total time: 35
Servings: 12
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 35
Servings: 12
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 cups all-purpose flour
7 tablespoons granulated sugar, divided
1 tablespoon baking powder
1/2 teaspoon grated lemon peel
6 tablespoons Fleischmann's® Unsalted-stick, divided
1 large egg
1 cup fat free milk
1 teaspoon vanilla extract
1 cup fresh blueberries (or frozen)
1/4 teaspoon ground cinnamon
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 99 mg | 10% |
Carbohydrate | 26 g | 9% |
Cholesterol | 16 mg | 5% |
Total Fat | 5 g | 8% |
Iron | 1 mg | 7% |
Calories | 166 kcal | 8% |
Sodium | 136 mg | 6% |
Protein | 3 g | 7% |
Saturated Fat | 1 g | 6% |
Sugars | 9 g | 1% |
Vitamin C | 1 mg | 1% |
Preheat oven 400°F. Spray 12 cup (2-1/2 x 1-1/4-inch) muffin pan with cooking spray.
Combine flour, 5 tablespoons (about 1/3 cup) of the sugar, baking powder and lemon peel; cut in 4 tablespoons of the Fleischmann's until mixture resembles course crumbs.
Mix together egg, milk, and vanilla; stir into flour mixture just until blended. Do NOT overmix. Gently fold in blueberries. Place 1/4 cup batter in each prepared muffin cup.
Bake 20 minutes or until wooden pick inserted in center comes out clean.
Blend together the remaining 2 tablespoons sugar with cinnamon. Melt remaining 2 tablespoons of Fleischmann's and brush tops of muffins. Sprinkle with cinnamon-sugar.
Let cool in pan 1 minute; remove and serve warm.
Blueberry Muffins