Blueberry Muffins (Microwave) Recipe Recipe

Name: Blueberry Muffins (Microwave) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 c. flour; 1/3 c. sugar; 3/4 teaspoon salt; 2 teaspoon baking pwdr; 2 Large eggs; 3/4 c. buttermilk; 1/4 c. vegetable oil; 1/2 teaspoon vanilla; 1 teaspoon grated lemon peel; 1 c. blueberries

Servings: persons

1
Mix dry ingredients.
2
Beat Large eggs, oil and lowfat milk with a whisk and fold the mix into the dry ingredients.
3
Add in blueberries, vanilla and lemon peel and mix just sufficient to wet the dry ingredients.
4
Set cupcake papers in a microwave muffin holder, fill papers half full (or possibly a little more); sprinkle with topping.
5
Cook 5-6 muffins at a time for 2 1/2 min on full power.
6
The topping gives a nice look to the muffins that do not really brown in the microwave oven.

1023

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/4 c. flour, 1/3 c. sugar, 3/4 teaspoon salt, 2 teaspoon baking pwdr, and more.

Yes, Blueberry Muffins (Microwave) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Muffins (Microwave) Recipe

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