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Blueberry Muffins
My girls and grandchildren love these muffins. Plump, juicy, berries and a sweet, tender crumb. So delicious!
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Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Serving Size
12
Cook Mode
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US Customary
Metric
1x
2x
3x
Equipment
Dough Whisk
Stainless Colander
Cookie Scoop
Muffin Pan
Ingredients
1 3/4
cups
all-purpose flour
1/2
cup
granulated sugar
2 1/2
teaspoons
baking powder
1
teaspoon
salt
1
large
egg
beaten
3/4
cup
whole milk
1/3
cup
vegetable oil
1 1/2
cups
fresh blueberries
or frozen
US Customary
-
Metric
Instructions
Preheat oven to 400 degrees. Gather your ingredients so that you have everything you need on the table or counter.
Spray a muffin tin with baking spray or use paper muffin liners.
Rinse the blueberries and drain in a colander.
Prepare the Muffin Batter
In a medium bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
In a glass measuring cup combine the large egg, whole milk and vegetable oil. Add to the flour mixture, stirring just till moistened.
Fold in the drained blueberries, being careful not to overmix.
Fill prepared muffin pans 2/3 full. Bake in preheated oven for 20-25 minutes until golden brown. Makes 12 muffins.
Calories:
119
kcal
|
Carbohydrates:
26
g
|
Protein:
3
g
|
Fat:
1
g
|
Saturated Fat:
0.3
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.1
g
|
Cholesterol:
2
mg
|
Sodium:
289
mg
|
Potassium:
57
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
35
IU
|
Vitamin C:
2
mg
|
Calcium:
72
mg
|
Iron:
1
mg