Blueberry Muffins

Blueberry Muffins

12 servings
Preparation 15 min
Cooking 30 min

240 calories per serving 


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.


  1. Preheat the oven to 190°C/375°F. Place 12 large paper muffin cups in a 12 cup muffin pan.
  2. In a bowl, combine the flour, baking powder, and salt. Set aside.
  3. 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.
  4. Using an ice cream scoop, spoon the batter into the prepared muffin cups.
  5. 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

Nutrition Facts

per 1 serving (90g)


% DV*

* DV = Daily Value




9 g

14 %

Saturated 5 g
+ Trans 0.4 g

29 %


60 mg


85 mg

3 %


36 g

12 %


1 g

4 %


19 g


4 g

Vitamin A

10 %

Vitamin C

2 %


6 %


8 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: 1 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Low :
Source of :
Calcium, Iron, Manganese, Niacin, Phosphorus, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D
Good source of :
Folacin, Selenium

More info

This recipe is in the following categories: Breakfasts | Desserts | Snacks | Halal | Kosher | Low Sodium | Vegetarian | Bake

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