Blueberry Muffin
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 12 |
| Serving Size | 1.48 oz |
Ingredients
8.83 oz
All-Purpose Flour
3.53 oz
Granulated Sugar
2 tsp
baking powder
1 tsp
salt
8.11 fl oz
Milk
2.70 fl oz
vegetable oil
1 units
Egg
7.06 oz
blueberries
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
In a large bowl, combine the flour, sugar, baking powder, and salt.
Step 3
In a separate bowl, whisk together the milk, oil, and egg.
Step 4
Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 5
Gently fold in the blueberries.
Step 6
Spoon the batter into a muffin tin lined with paper liners.
Step 7
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Step 8
Allow the muffins to cool before serving.
Nutrition Facts
Fat:
8 g
(72
kcal)
Protein:
4 g
(16
kcal)
Carbohydrates:
37 g
(148
kcal)
| Calories | 3.552 kcal | 0.18% |
| Vitamin A | 0.0296 IU | 0% |
| Monounsaturated Fat | 0.0444 g | 0% |
| Saturated Fat | 0.0148 g | 0.01% |
| Fat | 0.1184 g | 0.08% |
| Carbohydrates | 0.5476 g | 0.11% |
| Sodium | 3.848 mg | 0.77% |
| Fibers | 0.0148 g | 0.04% |
| Sugars | 0.2664 g | 0% |
| Protein | 0.0592 g | 0.07% |
| Vitamin C | 0.0296 mg | 0.03% |
| Calcium | 0.148 mg | 0.03% |
| Iron | 0.1184 mg | 0.02% |
| Potassium | 1.48 mg | 0.3% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.296 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0296 mcg | 1.23% |
| Vitamin E | 0.0592 mg | 0.39% |
| Zinc | 0.0296 mg | 0.01% |
| Selenium | 0.148 mcg | 0.03% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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