Blueberry Muffins
Make your own muffins from scratch with this recipe. If fresh blueberries are unavailable or costly, try using frozen blueberries.
- Yield
- 12 servings
- Serving size
- 1 muffin, 1/12 of recipe
- Rating
- 3.82 of 5 (145 ratings)
Food groups
- Fruit: 1/4 cups
- Grains: 1 1/2 ounces
Ingredients
- 1/2 cup vegetable oil (or cooking oil of choice)
- 1 cup sugar
- 2 eggs
- 1/2 cup milk, low-fat, 1%
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups blueberries (fresh or frozen)
Directions
- Wash hands with soap and water.
- Preheat the oven to 375 °F. Grease the muffin pans.
- In a large mixing bowl, stir the oil and sugar until creamy.
- Add eggs, milk and vanilla.
- Mix until blended.
- In a medium mixing bowl, stir together the flour, baking powder, and salt.
- Add the flour mix to the oil and sugar in the large bowl.
- Stir together.
- Stir the blueberries into the batter.
- Fill each muffin cup 2/3 full with batter.
- Bake for 25 to 30 minutes.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 258.62 |
| Total Fat | 10.6 g |
| Saturated Fat | 1.64 g |
| Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 4 g |
| Linoleic Acid | 4 g |
| α-Linolenic Acid | 0.5 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 34.76 mg |
| Carbohydrates | 36.99 g |
| Dietary Fiber | 1.16 g |
| Total Sugars | 19.74 g |
| Added Sugars included | 17 g |
| Protein | 3.71 g |
| Calcium | 67 mg |
| Potassium | 70 mg |
| Sodium | 195.21 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 8 mg |
| Phosphorus | 68 mg |
| Selenium | 10 mg |
| Zinc | 0 mg |
| Vitamin A | 22 mcg |
| Vitamin B6 | 0 mg |
| Vitamin B12 | 0.2 mcg |
| Vitamin C | 2 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 15 mcg |
| Folate | 68 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 1 mg |
| Choline | 33 mg |
Recipes you may also like
- Bread Bake with Chicken, Cheese, and Vegetables
- Yogurt Berry Parfait
- Pineapple Rice Bake
- Pasta Salad with Herb Vinaigrette
- Garden Pan Bread
- Tuna Melt Burger
- Eggplant Stir Fry
- Mediterranean Chicken and White Bean Salad
Source
Recipe by: Pennsylvania Nutrition Education Network
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/blueberry-muffins. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.