Blueberry Muffins

Low Potassium Low Protein No Shellfish Nut-Free American Breakfast Snack

Blueberry Muffins

Low Potassium Low Protein No Shellfish Nut-Free American Breakfast Snack
12 muffins (1 serving = 1 muffin)
Prep time: 15 minutes
Total time: 45 minutes

Description

What could be better than the smell of freshly baked blueberry muffins wafting through your house at breakfast time? Enjoying every delicious bite. 

Directions

  1. Using a mixer set on low speed, blend margarine and sugar until creamy and fluffy.
  2. Add eggs one at a time and mix until blended.
  3. Sift dry ingredients and add alternately with milk.
  4. Mash ½ cup blueberries and stir in by hand. Then add remaining blueberries and stir in by hand.
  5. Spray muffin cups and surface of pan with vegetable oil. Place muffins cups in tin.
  6. Pile muffin mixture high in each muffin cup. Sprinkle sugar over muffin tops.
  7. Bake at 375° F for 25–30 minutes. Cool in pan for at least 30 minutes before removing carefully.

 

TIP: Have leftover muffins? Serve toasted the next day.

Contributed by: The Council on Renal Nutrition of New England (CRNNE).

Nutrition Per Serving

  • Calories275 cal
  • Total Fat9 g
  • Saturated Fat5 g
  • Trans Fat0 g
  • Cholesterol53 mg
  • Sodium210 mg
  • Carbohydrates44 g
  • Protein5 g
  • Phosphorus100 mg
  • Potassium121 mg
  • Dietary Fiber1.3 g
  • Calcium108 mg

Ingredients

  • ½ cup unsalted butter
  • 1 ¼ cups sugar
  • 2 eggs
  • 2 cups 1% milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 ½ cups fresh blueberries
  • 2 teaspoons sugar (for topping)

Ingredients

  • ½ cup unsalted butter
  • 1 ¼ cups sugar
  • 2 eggs
  • 2 cups 1% milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 ½ cups fresh blueberries
  • 2 teaspoons sugar (for topping)
  • ½ cup unsalted butter
  • 1 ¼ cups sugar
  • 2 eggs
  • 2 cups 1% milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 ½ cups fresh blueberries
  • 2 teaspoons sugar (for topping)

Description

What could be better than the smell of freshly baked blueberry muffins wafting through your house at breakfast time? Enjoying every delicious bite. 

Directions

  1. Using a mixer set on low speed, blend margarine and sugar until creamy and fluffy.
  2. Add eggs one at a time and mix until blended.
  3. Sift dry ingredients and add alternately with milk.
  4. Mash ½ cup blueberries and stir in by hand. Then add remaining blueberries and stir in by hand.
  5. Spray muffin cups and surface of pan with vegetable oil. Place muffins cups in tin.
  6. Pile muffin mixture high in each muffin cup. Sprinkle sugar over muffin tops.
  7. Bake at 375° F for 25–30 minutes. Cool in pan for at least 30 minutes before removing carefully.

 

TIP: Have leftover muffins? Serve toasted the next day.

Contributed by: The Council on Renal Nutrition of New England (CRNNE).

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