Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
22
High
Nutrition per serving
Calories213.3 kcal (11%)
Total Fat8.4 g (12%)
Carbs32.1 g (12%)
Sugars16.9 g (19%)
Protein2.9 g (6%)
Sodium166.5 mg (8%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Pre heat oven to 180 degrees & grease a muffin tray
Step 2
Whisk the flour, sugar, baking powder, and salt in a large bowl.
Step 3
Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
Step 4
Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.
Step 5
Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
Step 6
Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
Notes
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