Blueberry Muffins
Make your own muffins from scratch with this recipe. If fresh blueberries are unavailable or costly, try using frozen blueberries.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 muffin, 1/12 of recipe
259
Calories
4g
Protein
37g
Carbs
11g
Fat
1g
Fiber
20g
Sugar
195mg
Sodium
Saturated Fat 2 g · Cholesterol 35 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
1/2 cup · or cooking oil of choice
sugar
1 cup
eggs
2
milk, low-fat, 1%
1/2 cup
vanilla
1 teaspoon
flour
2 cups
baking powder
2 teaspoons
salt
1/2 teaspoon
blueberries
2 cups · fresh or frozen
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat the oven to 375 °F.
- 3
Grease the muffin pans.
- 4
In a large mixing bowl, stir the oil and sugar until creamy.
- 5
Add eggs, milk and vanilla. Mix until blended.
- 6
In a medium mixing bowl, stir together the flour, baking powder, and salt.
- 7
Add the flour mix to the oil and sugar in the large bowl. Stir together.
- 8
Stir the blueberries into the batter.
- 9
Fill each muffin cup 2/3 full with batter.
- 10
Bake for 25 to 30 minutes.
Source: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network
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