Buttermilk Blueberry Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Buttermilk Blueberry Muffins are tender, moist, and studded with juicy blueberries, made with wholesome ingredients like applesauce and whole grains. They're fluffy and have a delicate crumb, perfect for breakfast or an afternoon snack. Lightly sweetened with maple syrup.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2/3 cup all-purpose flour
- 2/3 cup whole wheat flour
- 1/3 cup stone ground cornmeal (medium grind for a light, pleasant crunch)
- 1/3 cup old fashioned rolled oats
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup buttermilk (at room temperature)
- 1/3 cup pure maple syrup
- 2 large eggs (at room temperature)
- 4 tablespoons unsalted butter (1/2 stick melted and cooled to room temperature)
- 1/4 cup unsweetened applesauce
- 3/4 cup blueberries (fresh or frozen; do not thaw)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 18m
- Sodium
- 95mg
- Total sugar
- 12g
- Added sugar
- ≥9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 148mg
- Calcium
- 46mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 95MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.