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Blueberry Muffins Recipe
Blueberry Muffins – easy and quick muffins with antioxidant-rich berries!
Prep Time
15
minutes
mins
Cook Time
23
minutes
mins
Total Time
38
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
muffins
Servings:
12
muffins
Calories:
168
kcal
Author:
Anna
Ingredients
1.75
c
all-purpose flour
⅓
c
granulated sugar
2
teaspoon
baking powder
¼
teaspoon
salt
1
large egg
beaten
¾
c
sour cream or Greek yogurt
½
c
milk
1
teaspoon
vanilla extract
¼
c
melted butter or vegetable or canola oil
I used canola oil
¾
c
fresh or frozen blueberries
I used Driscoll's blueberries
1
teaspoon
lemon zest
optional
US Customary
-
Metric
Instructions
Line muffin pan with muffin liners or grease the muffin cups. Set aside.
Preheat oven to 400 degrees F.
In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder and salt).
Add blueberries and stir with a wooden spoon.
In another mixing bowl, whisk together egg, sour cream, milk, vanilla and oil (and the lemon zest is using) until smooth.
Add the wet ingredients into the dry ingredients and stir together with a spoon until just combined. Do not overmix. Few flour lumps is okay.
Fill the muffin cups by scooping the dough with an ice cream scoop (about 1 scoop per muffin cup). Fill them almost to the top.
Bake muffins for 23 to 26 minutes OR until the toothpick inserted into the center of each muffin comes out clean and the tops are golden brown.
Cool before serving.
Nutrition
Calories:
168
kcal
|
Carbohydrates:
22
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Cholesterol:
32
mg
|
Sodium:
104
mg
|
Potassium:
149
mg
|
Sugar:
7
g
|
Vitamin A:
250
IU
|
Vitamin C:
1.2
mg
|
Calcium:
69
mg
|
Iron:
1
mg