Blueberry Muffins

Make your own muffins from scratch with this recipe. If fresh blueberries are unavailable or costly, try using frozen blueberries.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 12
• Cuisine: American
• Difficulty: Easy
• Cost: $0.64/serving

Dietary

• Vegetarian
• Nut-Free
• Pescatarian
• Low-Fat
• Low-Sodium
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• bake
• comfort food
• kid-friendly
• budget-friendly
• sweet

Ingredients

• 0.5 cup vegetable oil (or cooking oil of choice)
• 1 cup sugar
• 2 eggs
• 0.5 cup milk (low-fat, 1%)
• 1 teaspoon vanilla
• 2 cup flour
• 2 teaspoon baking powder
• 0.5 teaspoon salt
• 2 cup blueberries (fresh or frozen)

Instructions

1. Preheat the oven to 375 °F. Grease the muffin pans.
2. In a large mixing bowl, stir the oil and sugar until creamy.
3. Add eggs, milk and vanilla.
4. Mix until blended.
5. In a medium mixing bowl, stir together the flour, baking powder, and salt.
6. Add the flour mix to the oil and sugar in the large bowl.
7. Stir together.
8. Stir the blueberries into the batter.
9. Fill each muffin cup 2/3 full with batter.
10. Bake for 25 to 30 minutes.

Nutrition (per serving)

• Calories: 259
• Protein: 3.7 g
• Carbohydrates: 37 g
• Fat: 10.6 g
• Fiber: 1.2 g
• Sodium: 195 mg
• Saturated Fat: 1.6 g
• Sugar: 19.7 g
• Cholesterol: 35 mg