Blueberry Muffins
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 12 |
| Serving Size | 1.48 oz |
Ingredients
8.83 oz
All-Purpose Flour
5.30 oz
Granulated Sugar
2 tsp
baking powder
1 tsp
salt
8.11 fl oz
Milk
2.70 fl oz
Vegetable Oil
1 units
Egg
1 tsp
vanilla extract
7.06 oz
fresh blueberries
Directions
Step 1
Preheat the oven to 375°F (190°C). Grease a muffin tin or line with muffin liners.
Step 2
In a large bowl, combine the flour, sugar, baking powder, and salt.
Step 3
In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
Step 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Step 5
Gently fold in the fresh blueberries.
Step 6
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Step 7
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
Fat:
7 g
(63
kcal)
Protein:
3 g
(12
kcal)
Carbohydrates:
30 g
(120
kcal)
| Calories | 2.886 kcal | 0.14% |
| Vitamin A | 0.0296 IU | 0% |
| Monounsaturated Fat | 0.0444 g | 0% |
| Saturated Fat | 0.0148 g | 0.01% |
| Fat | 0.1036 g | 0.07% |
| Carbohydrates | 0.444 g | 0.09% |
| Sodium | 3.108 mg | 0.62% |
| Fibers | 0.0148 g | 0.04% |
| Sugars | 0.2072 g | 0% |
| Protein | 0.0444 g | 0.05% |
| Vitamin C | 0.0296 mg | 0.03% |
| Calcium | 0.1184 mg | 0.02% |
| Iron | 0.1184 mg | 0.02% |
| Potassium | 0.888 mg | 0.18% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.2368 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0148 mcg | 0.62% |
| Vitamin E | 0.0296 mg | 0.2% |
| Zinc | 0.0296 mg | 0.01% |
| Selenium | 0.074 mcg | 0.01% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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