1 cup fresh blueberries, or 1 cup frozen blueberries, thawed and drained
1 1/2 cups all-purpose flour, divided
1/2 cup sugar
2 tsp baking powder
Dash of salt
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Let's Make It
Preheat oven to 400ºF. Spray 10 muffin cups with nonstick spray, or line them with cupcake papers. In a medium bowl, combine the milk, oil, egg, and vanilla. In another bowl, toss the blueberries with 2 Tbsp. of the flour and set aside.
Add the remaining flour, sugar, baking powder, and salt to the liquid ingredients. Stir to combine. Add the blueberries and stir to combine. The batter should be lumpy; do not over mix.
Fill the muffin cups about two-thirds full with batter. Bake for 20 to 25 minutes, until the muffins are golden and a wooden toothpick inserted in the center of a muffin comes out clean. Cool on a rack.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.