Beranbaum Blueberry Muffins

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Adapted from Rose Levy Beranbaum's The Bread Bible p. 118

  • 4 tbs Butter, unsalted
  • 1/2 cup Sugar
  • 2 tsp Lemon Peel
  • 1 Egg
  • 1/2 tsp Vanilla Extract
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • rounded 1/4 tsp Salt
  • 1/3 cup Plain Non-Fat Yogurt
  • 3/4 cup Blueberries, frozen
  • 1 tsp All-Purpose Flour

Preheat oven to 375 degrees.


Keep the blueberries frozen until ready to use (the more they melt, the more they'll color your batter). Cream together butter, sugar, lemon peel, egg, vanilla and egg. Mix together all dry ingredients except for the 1 tsp flour. Alternate folding the flour mixture and the yogurt into the butter mixture. Fold until just combined. Make sure not to over mix. Mix the blueberries in 1 tsp flour. Gently fold into muffin batter.


Spray a 6-cup muffin tin* with Pam. Scoop the muffin batter into the tin. Bake in the oven for 30 to 35 minutes or till an inserted toothpick comes out clean. Take out of the oven and let sit in the muffin tin for 5 minutes. Remove muffins from the tin and place on a wire rack.


* If you only have a 12-cup muffin tin, scoop the batter into 6 of the cups and fill the remaining 6 cups with water. Be careful not to spill the water onto the muffin batter.

Nutritional Information

Servings Per Recipe: 6

5% of calories from protein
70% of calories from carbs
25% of calories from fat

Calories302.03 Vitamin A 6 %Pantothenic Acid 2 %
Total Fat8.49 gVitamin C 2 %Phosphorus 6 %
Saturated Fat4.97 gCalcium 7 %Iodine 0 %
Polyunsaturated Fat0.25 gIron 7 %Magnesium 2 %
Monounsaturated Fat0.35 g Vitamin D 1 %Zinc 2 %
Omega-30.03 gVitamin E 0 %Selenium 14 %
Omega-60.22 gVitamin K 4 %Copper 2 %
Cholesterol 55.53 mgThiamin 12 %Manganese 9 %
Sodium 222.87 mgRiboflavin 9 %Chromium 0 %
Potassium 75.79 mgNiacin 7 %Molybdenum 0 %
Total Carbohydrate 53.07 gVitamin B6 2 %Chloride 0 %
Dietary Fiber 1.16 gFolate 11 %
Sugars 35.97 gVitamin B12 2 %
Protein 3.90 gBiotin 0 %