Blueberry Muffins

11 Reviews
82% would make this recipe again

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Ingredients

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.

Method

  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)

Amount

% Daily Value

Calories

240

Fat

9 g

14 %

Saturated 5.4 g
+ Trans 0.4 g

29 %

Cholesterol

60 mg

Sodium

80 mg

3 %

Carbohydrate

36 g

12 %

Fibre

1 g

4 %

Sugars

19 g

Net Carbs

35 g

Protein

4 g

Vitamin A

9 %

Vitamin C

2 %

Calcium

6 %

Iron

9 %
More info

DIABETES Exchange

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
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

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

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Desserts | Snacks | Breakfast | Bake

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