Blueberry Ginger Muffins

Adapted from Muffins

  • 2 1/2 cup unbleached flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsps cinnamon
  • 1 tsp ginger
  • 1 whole egg
  • 1 cup lowfat buttermilk
  • 1/4 cup olive oil
  • 1/2 cup molasses
  • 6 ozs fresh blueberries, washed
Preheat oven to 400. Prepare 18 standard muffin pans with cooking spray; set aside. In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger. Mix well. Add egg, buttermilk, oil, and molasses. Mix until all is moistened. Fold in blueberries. Fill each muffin pan 2/3 full of batter. Bake for 20 minutes, or until toothpick inserted in center comes out clean.
Email Recipe
Print Recipe
Posted: 1/14/2016
Muffins & Cupcakes
Rated by 0 users (0.00)
WW Points* : 3.47
18 servings
Nutrition Facts
Servings Per Recipe 18
Amount Per Serving
Calories 167
Calories from Fat 31 (19%)
% Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 10g 3%
Sodium 174mg 7%
Potassium 4mg 1%
Total Carbohydrate22g 7%
Dietary Fiber 1g 4%
Sugars 18g
Protein 2g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.