Spiced Blueberry Muffins

35 mins (prep 20, cooking 15)
13 ingredients
14 servings
This recipe is adapted from the one that won Brittany Ayers her first blue ribbon when she was just eight years old. Fresh berries are best for these muffins, but you can also use frozen. Published in Cooking Light Magazine

Categories:  <-60-mins , easy , number-of-servings , healthy , breads , time-to-make , for-large-groups ,
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Serving Size (57.1 g)
Servings 14
Amount per Serving
Calories 175.11 Calories from Fat 43.29
% Daily Value *
Total Fat 4.81g 103.56%
Saturated Fat 2.93g 204.95%
Trans Fat 0.18g %
Cholesterol 12.11mg 56.52%
Sodium 231.97mg 135.32%
Total Carbohydrate 31.4g 146.52%
Dietary Fiber 0.94 g 52.79%
Sugars 15.9 g %
Protein 2.12g 59.44%
Vitamin A 149.99IU% Vitamin C 1.54mg%
Calcium 68.37mg% Iron 1.06mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground nutmeg, ground cloves, fat free cream cheese, low-fat milk, large eggs