Blueberry Muffins – a delicious recipe with flour, granulated sugar, baking powder, salt, nonfat milk, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425 degrees.
2
Grease a muffin pan with 2+1/2-inch diameter cups, or line with paper baking cup liners; set aside.
3
In a bowl, sift together flour, sugar, baking powder and salt; add frozen blueberries, and make a well in the center.
4
Pour the milk into a 2 cup glass measure and add egg and butter; blend well.
5
Pour liquid all at once into flour well (This method allows you to mix the batter with fewer strokes, avoiding overtiring).
6
Making 12 to 15 full circular strokes that scrape the bottom of bowl; stir just until dry ingredients are moistened (Batter 'should' be lumpy).
7
Fill each prepared muffin cup 2/3 full with batter.
8
Bake for 20 to 25 minutes or until tops are lightly browned.
9
Remove muffins from pan immediately (otherwise moisture condenses on bottom of cups and muffins become soggy).
508
kcal
Calories
16
g
Fat
80
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/2 cup granulated sugar, 3 teaspoons baking powder, 1/2 teaspoon salt, and more.
Yes, Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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