Blueberry Muffin
Very tasty And Sweet, with a little extra milk than normal for a nice moist muffin.
Ingredients
- 115 gram Butter
- 200 gram granulated sugar
- 240 gram flour – unbleached all-purpose
- 2 Large Eggs
- 2 teaspoon Vanilla
- 2 teaspoon Baking Powder
- 0.25 teaspoon salt
- 250 ml Milk
- 2.5 Cup Fresh Blueberries
Instructions
- Heat oven to 190°c.
- Grease 18 regular-size muffin cups (or 12 large size muffins).
- In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.115 gram Butter, 200 gram granulated sugar
- Add eggs one at a time, beating after each.2 Large Eggs
- Beat in vanilla, baking powder and salt.2 teaspoon Vanilla, 2 teaspoon Baking Powder, 0.25 teaspoon salt
- With spoon, fold in half of flour then half of milk into batter; repeat.240 gram flour – unbleached all-purpose, 250 ml Milk
- Fold in blueberries.2.5 Cup Fresh Blueberries
- Spoon into muffin cups and sprinkle topping onto each muffin.
- Bake 15 to 20 minutes, until golden brown and springy to touch.
Notes
Top with Granulated sugar for a nice crunch.
Twice the milk makes a fantastic blueberry cake! I accidentally used twice as much milk, so I poured it into a pan and baked for 20 min, hoping for the best. Out came the most delicious blueberry cake I’ve ever had.
Nutrition
Calories: 167kcalCarbohydrates: 25gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 36mgSodium: 140mgPotassium: 59mgFiber: 1gSugar: 14gVitamin A: 224IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!
Nutrition Facts
Blueberry Muffin
Amount per Serving
Calories
167
Calories from Fat 54
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
36
mg
12
%
Sodium
140
mg
6
%
Potassium
59
mg
2
%
Carbohydrates
25
g
8
%
Fiber
1
g
4
%
Sugar
14
g
16
%
Protein
3
g
6
%
Vitamin A
224
IU
4
%
Vitamin C
2
mg
2
%
Calcium
50
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.