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