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.

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Blueberry muffins are a pastry common in many parts of the world.

Ingredients

• 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

1. Grease muffin cups or line with paper cups; set aside.
2. Preheat the oven to 400°F (200°C).
3. In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the mixture and set aside.
4. 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.
5. Spoon batter into prepared cups, filling each about two-thirds full.
6. Bake for 18 to 20 minutes or until golden. When a wooden toothpick is inserted near the middle, it should come out clean.
7. Remove from muffin cups and let cool on a wire rack for 5 minutes.

Notes, tips, and variations

• 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).