Blueberry Muffins

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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 408kcal

Equipment

  • 4 paper muffin liners

Ingredients

Muffins

  • 1/2 cup All-purpose flour
  • 3/4 tsp Baking powder
  • 1/8 tsp Salt
  • 1/4 cup Granulated sugar
  • 3 TBSP Vegetable oil
  • 1 large Egg white
  • 3 TBSP Sour cream
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Lemon zest optional
  • 1/3 cup Blueberries

Milk

  • 16 oz Milk
US Customary - Metric

Instructions

  • Preheat the oven to 375°F (190°C) and line a muffin tin with liners.
  • In a small bowl, whisk together flour, baking powder, and salt.
  • In a medium bowl, whisk together sugar and oil. Add egg white, sour cream, vanilla, and lemon zest. Whisk until smooth. Stir in flour mixture until just combined (do not over-mix). Fold in blueberries.
  • Divide batter between prepared muffin cups, filling each just under 2/3 full. Optional: sprinkle the tops with a little extra sugar if desired.
  • Bake for about 16 to 22 minutes, until a toothpick inserted into the center comes out with just a few dry crumbs and when gently pressed, the top of the muffin springs back.
  • Cool in the pan for 5 minutes before transferring to a cooling rack.
  • Enjoy the muffins with milk.

Nutrition

Calories: 408kcal | Carbohydrates: 64g | Protein: 13g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 38mg | Sodium: 425mg | Potassium: 445mg | Fiber: 1g | Sugar: 39g | Vitamin A: 493IU | Vitamin C: 3mg | Calcium: 393mg | Iron: 2mg

Blueberry Muffins

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings 2
Calories 408 kcal

Equipment

  • 4 paper muffin liners

Ingredients
 
 

Muffins

  • 1/2 cup All-purpose flour
  • 3/4 tsp Baking powder
  • 1/8 tsp Salt
  • 1/4 cup Granulated sugar
  • 3 TBSP Vegetable oil
  • 1 large Egg white
  • 3 TBSP Sour cream
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Lemon zest optional
  • 1/3 cup Blueberries

Milk

  • 16 oz Milk

Instructions
 

  • Preheat the oven to 375°F (190°C) and line a muffin tin with liners.
  • In a small bowl, whisk together flour, baking powder, and salt.
  • In a medium bowl, whisk together sugar and oil. Add egg white, sour cream, vanilla, and lemon zest. Whisk until smooth. Stir in flour mixture until just combined (do not over-mix). Fold in blueberries.
  • Divide batter between prepared muffin cups, filling each just under 2/3 full. Optional: sprinkle the tops with a little extra sugar if desired.
  • Bake for about 16 to 22 minutes, until a toothpick inserted into the center comes out with just a few dry crumbs and when gently pressed, the top of the muffin springs back.
  • Cool in the pan for 5 minutes before transferring to a cooling rack.
  • Enjoy the muffins with milk.

Nutrition

Calories: 408kcalCarbohydrates: 64gProtein: 13gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 38mgSodium: 425mgPotassium: 445mgFiber: 1gSugar: 39gVitamin A: 493IUVitamin C: 3mgCalcium: 393mgIron: 2mg
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