12 servings
Blueberry Muffins
BakingIngredients
281 g Flour (wheat, all-purpose, enriched, bleached)
3/4 cup Sugars (granulated)
2 tsp Leavening agent (baking powder, double acting, phosphate)
1/2 tsp Salt (table)
73 g Oil (canola)
1 large Egg (whole, raw, fresh)
5/8 cup Milk (whole, 3.25% milkfat, with added vitamin D)
1 tsp Vanilla extract
148 g Blueberries (raw)
Instructions
1
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3
In a separate bowl, whisk the oil, egg, milk, and vanilla.
4
Pour the wet ingredients into the dry ingredients. Stir until just combined — the batter should still be slightly lumpy.
5
Gently fold in the blueberries.
6
Divide batter evenly among the 12 muffin cups (about 2/3 full each).
7
Bake for 20–24 minutes until the tops are golden and a toothpick comes out clean.
8
Cool in the pan for 5 minutes, then transfer to a wire rack.
Want to create your own recipes?
Try Nutrifax free