Blueberry Muffins

11 Reviews
82% would make this recipe again


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

per 1 serving (90 g)


% Daily Value




9 g

14 %

Saturated 5.4 g
+ Trans 0.4 g

29 %


60 mg


80 mg

3 %


36 g

12 %


1 g

4 %


19 g

Net Carbs

35 g


4 g

Vitamin A

9 %

Vitamin C

2 %


6 %


9 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Milk and Alternatives 0
Meat and Alternatives 0
Fats 1 ½
Other Foods 1

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11 Reviews (11 with rating only) 82% would make this recipe again

This recipe is in the following categories

Desserts | Snacks | Breakfast | Low Sodium | Halal | Kosher | Vegetarian | Bake

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