It only takes 10 minutes to prepare these Blueberry-Graham Muffins for the oven. They're perfect for breakfast, brunch or afterschool snacks!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups graham crumbs
1/4 cup sugar
1 Tbsp. Magic Baking Powder
1 cup milk
2/3 cup blueberries
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How do I make it ?
Heat oven to 375°F.
Combine graham crumbs, sugar and baking powder in medium bowl. Whisk egg and milk in separate bowl until blended. Add to crumb mixture; stir just until moistened. Gently stir in blueberries.
Spoon into 12 paper-lined muffin cups.
Bake 18 to 20 min. or until lightly browned. Let stand in pan 5 min.; remove to wire rack. Cool slightly.
Kraft Kitchen Tips!
Prepare and bake muffins as directed; cool completely. Wrap in plastic wrap; freeze. Thaw at room temperature before serving. Or to serve warm, unwrap 1 muffin and microwave on HIGH 20 sec. or just until warmed.
Prepare using frozen blueberries. For best results, do not thaw before using.
Calories From Fat
% Daily Value
Total fat 3.5 g
Saturated fat 1 g
Cholesterol 15 mg
Sodium 250 mg
Total carbohydrate 24 g
Dietary fibre 1 g
Sugars 12 g
Protein 3 g
12 servings, 1 muffin (56 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.