Blueberry Muffins

Name: Blueberry Muffins
Yield: 12 servings
Ingredients: 0.5 cup vegetable oil, or cooking oil of choice; 1 cup granulated sugar; 2 egg; 0.5 cup milk, 1%; 1 tsp vanilla yogurt; 2 cup all-purpose flour; 2 tsp baking powder; 0.5 tsp salt; 2 cup blueberries, fresh or frozen

12 servings260 calories

Contains

gluten
dairy
egg

Blueberry Muffins — Photo: SKopp, CC BY-SA 3.0

Nutrition per serving

estimate · USDA data

Calories: ~260
Protein: ~3.7 g
Carbs: ~37 g
Fat: ~11 g

More nutrition

Nutrition facts

Per serving, estimated

Calories260

% Daily value*

Total fat 11 g: 14%
Sodium 200 mg: 8%
Total carbohydrate 37 g: 13%
Dietary fiber 1.2 g: 4%
Protein 3.7 g: 7%

*Percent daily values use the FDA reference diet of 2,000 calories. Values are as published by USDA MyPlate.

Source: U.S. Department of Agriculture, FoodData Central. Not medical advice.

Cookware

Muffin tin

Ingredients

12 servings

1/2 cupvegetable oil, or cooking oil of choice
1 cupgranulated sugar
2 eggs
1/2 cupmilk, 1%
1 tspvanilla yogurt
2 cupsall-purpose flour
2 tspbaking powder
1/2 tspsalt
2 cupsblueberries, fresh or frozen

Skip pantry staples (5 in this recipe)

quantities scale with servings

Method

Wash hands with soap and water.
Preheat the oven to 375 °F.
Grease the muffin pans.
In a large mixing bowl, stir the oil and sugar until creamy.
Add eggs, milk and vanilla. Mix until blended.
In a medium mixing bowl, stir together the flour, baking powder, and salt.
Add the flour mix to the oil and sugar in the large bowl. Stir together.
Stir the blueberries into the batter.
Fill each muffin cup 2/3 full with batter.
Bake for 25 to 30 minutes.

Blueberry Muffins

Nutrition per serving

Cookware

Ingredients