Blueberries and Cream Muffins
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Blueberries and Cream Muffins

Blueberries and Cream Muffins

Make blueberry muffins ultra rich with the addition of heavy cream.

Servings: 27 servings (1 serving = 1 Muffin)
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
14 oz
1 3/4 cups
Heavy cream
14 oz
1 3/4 cups
Blueberries, canned, drained
1 lb
2 cups
  1. Combine water and cream in large mixing bowl; add muffin mix and stir until batter is smooth.
  2. Fold in drained blueberries; deposit #10 scoop of batter into greased or paper-lined muffin pans.
  3. Bake as directed below and allow to cool before serving.
BAKE:
TEMP
TIME
Convection Oven*
350°F
17-21 minutes
Standard Oven
400°F
18-23- minutes
*Rotate pans baked in convection oven one-half turn (180°) after minutes of baking.
 
View Recipe Instructions

Nutrition Information

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Serving Size:
1 Muffin
Calories
300
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
330mg
14%
Total Carbohydrate
48g
16%
Dietary Fiber
1g
5%
Sugars
27g
Protein
2g
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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