1/4 cup cane sugar such as Florida Crystals or Sugar in the Raw
2 cups flour
3 tsp baking powder
1 tsp salt
1 cup blueberries
2 Tbsp confectioners’ sugar
2 tsp cane sugar (for sprinkling on top of each muffin)
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Let's Make It
Preheat oven to 400°F. Prepare a muffin tin with cupcake papers - Spray each paper with Pam on inside. Roll blueberries in confectioner sugar.
Beat the egg and stir in milk and oil. Mix in remaining ingredients except blueberries and the 2 teaspoons cane sugar. Stir until the flour is moistened - batter should be lumpy. Fold in the blueberries.
Scoop into muffin pan - I like to use an ice cream scoop. Top each muffin with a sprinkle of cane sugar.
Bake 20 - 25 minutes. Remove from pan immediately.
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.