Blueberry Muffins Recipe
Ingredients
| Egg | 1 | |
| Milk | 1 Cup (16 tbs) | |
| Vegetable oil | 1⁄4 Cup (4 tbs) | |
| All purpose flour | 2 Cup (32 tbs) (GOLD MEDAL) | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1 Teaspoon | |
| Blueberries/Well-drained frozen (thawed) blueberries | 1 Cup (16 tbs) (fresh) |
Nutrition Facts
Serving size: Complete recipe
Calories 1889 Calories from Fat 622
% Daily Value*
Total Fat 70 g108.1%
Saturated Fat 13.3 g66.7%
Trans Fat 0 g
Cholesterol 234.1 mg78%
Sodium 3288.7 mg137%
Total Carbohydrates 278 g92.7%
Dietary Fiber 10.3 g41.3%
Sugars 77.6 g
Protein 41 g81%
Vitamin A 11.1% Vitamin C 23.9%
Calcium 143.4% Iron 81.7%
*Based on a 2000 Calorie diet
Directions
Grease bottoms only of 12 muffin cups, 2 1/2 x 1 1/4, inches.
Beat egg; stir in milk and oil.
Mix in flour, sugar, baking powder and salt just until flour is moistened (batter will be lumpy).
Fold in blueberries.
Fill muffin cups 2% full.
Bake until golden brown, 20 to 25 minutes.
Immediately remove from pan.
Chef
