Cookbook:Blueberry Muffin
(Redirected from Cookbook:Blueberry muffin)
| Blueberry Muffin | |
|---|---|
 | |
| Category | Muffin recipes |
| Yield | 12 muffins |
| Time | 45 minutes |
| Difficulty |  |
Nutrition Facts | ||
|---|---|---|
| 12 servings per recipe | ||
| Serving size | 1 muffin (45 g) | |
| Amount per serving Calories |
149 | |
| % Daily Value* | ||
| Total Fat 5.4g | 7% | |
| Saturated Fat 1.1g | 6% | |
| Trans Fat 0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 63mg | 3% | |
| Total Carbohydrates 22g | 8% | |
| Dietary Fiber 0.7g | 3% | |
| Total Sugars 7.2g | ||
| Includes 5.6g Added Sugars | 11% | |
| Protein 3g | 6% | |
| Vitamin D 0.1mcg | 1% | |
| Calcium 54mg | 4% | |
| Iron 0.4mg | 2% | |
| Potassium 117mg | 2% | |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Blueberry muffins are a pastry common in many parts of the world.
Ingredients
[edit | edit source]- 1¾ cups (250 g) flour
- ⅓ cup (65 g) white granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg, beaten
- ¾ cup (180 ml) milk
- ¼ cup (60 ml) cooking oil
- ¾ cup (180 ml) blueberries, fresh or frozen
Procedure
[edit | edit source]- Grease muffin cups or line with paper cups; set aside.
- Preheat the oven to 400°F (200°C).
- In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the mixture and set aside.
- In a small bowl, combine beaten egg, milk, and oil. Add this mixture all at once to the flour mixture. Fold in blueberries and stir just until combined. Do not overstir.
- Spoon batter into prepared cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes or until golden. When a wooden toothpick is inserted near the middle, it should come out clean.
- Remove from muffin cups and let cool on a wire rack for 5 minutes.
Notes, tips, and variations
[edit | edit source]- The mixture should be lumpy after stirring. Overstirring to make smooth batter will cause the muffins to be tough.
- Leaving the muffins in the muffin cups can make them soggy.
- To make jumbo muffins, reduce the temperature to 350°F (180°C) and bake for 30 minutes.
- To make mini muffins, bake for about 10 minutes at 400°F (200°C).