Easy Blueberry Muffins

Related recipes: Basics, Berries, Breads, Breakfasts, Dairy Foods, Diabetic Chef, Easy, Eggs, Fall, Fruit, Grains, Potlucks, Soy-Free, Vegetarian

Preparation facts

Yield: 12 servings

Ingredients

2/3 cup (135g) sugar

1/2 tsp (3g) salt

2 1/2 cups (300g) all–purpose flour

1 Tbs (15g) baking powder

1 large egg

1/3 cup (80mL) vegetable oil

1 1/4 cups (300mL) reduced–fat (2%) milk

1 tsp (5mL) vanilla extract

1 cup (150g) fresh or frozen blueberries

Directions

Preheat the oven to 400°F (205°C)

Combine the sugar, salt, flour, and baking powder. In a separate bowl, combine the liquid ingredients. Make a well in the center of the dry ingredients and add the liquid ingredients and blueberries. Mix with a fork until it forms a loose batter.

Lightly coat a muffin pan with nonstick cooking spray. Spoon the batter into the pan until the cups are 3/4 filled. Bake for 18 to 20 minutes, or until the tops are golden brown and the centers are firm.

Nutrition facts

Serving Size 1 serving

Calories 224

Calories from Fat 66 (29%)

% Daily Value*

11%Total Fat 7g

4%Saturated Fat 0.9g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

7%Cholesterol 22mg

5%Sodium 127mg

4%Potassium 134mg

12%Total Carbohydrate 35g

5%Dietary Fiber 1.2g

Sugars 14g

Sugar Alcohols 0g

9%Protein 4g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

2006-09-07

Naturalpath