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Blueberry Cranberry Muffins

Nutrition Facts

Serving Size2 muffins (24 total)
Calories 320
Calories from Fat60
Total Fat 7 g
Saturated Fat1 g
Cholesterol 0 mg
Sodium 125 mg
Total Carbohydrate 59 g
Dietary Fiber4 g
Sugars29 g
Proteins 6 g
Vitamin A4% DV
Vitamin C10% DV
Calcium10% DV
Iron10% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times    TOP

Servings12
Preparation Time45 minutes

Cups of Fruits and Vegetables Per Person:  1.0

Ingredients and Preparation    TOP

IngredientsMeasures
Flour3½ cups
Sugar½ cup
Baking powder4 teaspoons
Salt½ teaspoon
Milk1½ cups
Vegetable oil1/3 cup
Fat-free sour cream1/3 cup
Egg substitute½ cup
Fresh or frozen blueberries, unthawed if frozen4 cups
Sugar4 tablespoons
Dried cranberries8 ounces
  1. Directions
  2. Line 24 muffin cups with paper liners and set aside.
  3. Preheat oven to 400ºF.
  4. In a large mixing bowl, combine flour, ½ cup sugar, baking powder, and salt and stir to mix.
  5. Combine milk, oil, sour cream, and egg substitute in a medium bowl and beat with a wire whisk until blended.
  6. Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened.
  7. In a medium bowl, combine 4 tablespoons of sugar and blueberries and toss to coat with sugar. Stir gently into batter just until blueberries are distributed.
  8. Spoon batter into muffin cups, filling ¾ full.
  9. Bake at 400ºF for 20-25 minutes, until light golden brown and firm to the touch.
  10. Let cool on wire rack for 3-4 minutes, then remove muffins from pan and cool completely on wire rack.
  11. Store tightly covered at room temperature.
Diabetic Exchange
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.
This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition. To send comments or feedback to our Editorial Team regarding the content please email us at healthlibrarysupport@ebscohost.com. Our Health Library Support team will respond to your email request within 2 business days.

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