Ingredients
1/2 cup vegetable oil
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)
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 252 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Cholesterol | 32 mg |
| Sodium | 195 mg |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Total Sugars | 20 g |
| Added Sugars included | 16 g |
| Protein | 4 g |
| Vitamin D | 0 mcg |
| Calcium | 67 mg |
| Iron | 1 mg |
| Potassium | 69 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Blueberry Muffins. Recipe source: Pennsylvania Nutrition Education Network. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.