|2 cups||white flour (all purpose)||260 g|
|2 tsp||baking powder||5 g|
|1/8 tsp||salt||0.4 g|
|1/2 cup||butter, unsalted, softened||120 g|
|1 cup||sugar||200 g|
|2||eggs size large|
|3/4 cup||milk, partly skimmed, 2%||190 mL|
|1 1/2 cup||blueberries, fresh of frozen||180 g|
Before you start
A hand-held or stand mixer will make things easier for this recipe.
- Preheat the oven to 190°C/375°F. Place 12 large paper muffin cups in a 12 cup muffin pan.
- In a bowl, combine the flour, baking powder, and salt. Set aside.
- In a separate bowl, cream the butter with the sugar using a mixer, until the mixture is lighter in colour, about 3 min. Add the eggs one at a time, beating well after each addition. Gradually stir in the milk, alternating with the flour mixture. Mix until homogeneous, then gently fold in the blueberries using a spatula.
- Using an ice cream scoop, spoon the batter into the prepared muffin cups.
- Bake in the middle of the oven for about 25-30 min, until a tooth-pick inserted into the center of a muffin comes out clean. Take the pan out of the oven, then put each of the paper lined muffins on a rack to cool. Serve.
Nutrition Facts Table
per 1 serving (90g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||1||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Calcium, Iron, Manganese, Niacin, Phosphorus, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D
- Good source of :
- Folacin, Selenium
|Milk and Alternatives||0|
|Meat and Alternatives||0|