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Dawn Garcia: "well i did change it a bit added 1/2 if the flour…" Read More
9Ingredients
40Minutes
140Calories
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Ingredients
US|METRIC
24 SERVINGS
- 2 1/4 cups flour (I use Bob's Red Mill Organic All-Purpose Flour)
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1/8 tsp. salt
- 3 large eggs (at room temperature)
- 1 cup canola oil
- 1 tsp. vanilla extract
- 1 Tbsp. lemon zest
- 2 cups fresh blueberries
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium150mg6% |
| Potassium35mg1% |
| Protein2g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate11g4% |
| Dietary Fiber<1g3% |
| Sugars2g |
| Vitamin A2% |
| Vitamin C4% |
| Calcium2% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Dawn Garcia 4 years ago
well i did change it a bit added 1/2 if the flour as almond flour. The muffins where very good but i should have taken away about 1/4 cup of the oil !!
Gina G. 6 years ago
very tasty muffins! i chose to use coconut oit instead of canola and substituted 3/4 brown suger for white. also used lemon juice instead of lemon zest (didn't have a lemon). puree really makes the recipe!
Ka$h 8 years ago
Turned out exactly as expected, delicious, the puréed blueberries really elevated the flavor. Have done it twice already, has become one of my favorite breakfast muffin recipes.