Blueberry Muffins II

Blueberry Muffins II
30 min.
12
128kcal

Suggestions


Craving a delightful morning treat that's both quick and satisfying? Look no further! These Blueberry Muffins II are your answer to a wholesome breakfast, a delightful brunch addition, or a simple, satisfying morning meal. Fresh, bursting with juicy blueberries, and ready in just 30 minutes, these muffins are incredibly easy to whip up, even for beginner bakers.

Imagine sinking your teeth into a warm, golden-brown muffin, the sweet-tart flavor of blueberries dancing on your tongue. With a light and airy texture, thanks to the careful mixing and folding techniques, these muffins are a comforting indulgence without being overly heavy. Plus, at just 128 calories per serving, you can enjoy a guilt-free treat to kickstart your day!


This recipe uses accessible ingredients and simple steps, making it the perfect project for a weekend morning or a quick weekday baking adventure. The slight tweaks and tips will guide you to achieving bakery-worthy results in your own kitchen. Get ready to fill your home with the irresistible aroma of freshly baked blueberry muffins!

Ingredients

  • teaspoons double-acting baking powder 
  • cup blueberries fresh
  •  egg white 
  • 1.5 cups flour all-purpose
  • tablespoons butter melted
  • 0.3 teaspoon salt 
  • 0.5 cup skim milk 
  • tablespoon vegetable oil 
  • 0.5 cup sugar white

Equipment

  • bowl
  • oven
  • muffin tray

Directions

  1. Preheat oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease 12-cup muffin tin. Set aside.
  2. Mix 1/4 cup of the flour with the blueberries. Set aside. Beat egg white and 1 tablespoon oil lightly in bowl. Stir in milk and melted margarine or oil.
  3. In separate bowl, mix together flour, baking powder, salt, and sugar. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy. DO NOT OVERMIX. Fold in blueberries. Fill each tin two-thirds full with batter.
  4. Bake in preheated oven 20-25 minutes or until golden brown.

Nutrition Facts

Calories128kcal
Protein7.25%
Fat22.54%
Carbs70.21%

Properties

Glycemic Index
25.86
Glycemic Load
15.38
Inflammation Score
-2
Nutrition Score
3.5108695704004%

Flavonoids

Cyanidin
1.04mg
Petunidin
3.89mg
Delphinidin
4.37mg
Malvidin
8.34mg
Peonidin
2.5mg
Catechin
0.65mg
Epigallocatechin
0.08mg
Epicatechin
0.08mg
Luteolin
0.02mg
Kaempferol
0.2mg
Myricetin
0.16mg
Quercetin
0.95mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:127.91kcal
6.4%
Fat:3.24g
4.99%
Saturated Fat:0.6g
3.72%
Carbohydrates:22.73g
7.58%
Net Carbohydrates:22.02g
8.01%
Sugar:10.12g
11.25%
Cholesterol:0.31mg
0.1%
Sodium:149.97mg
6.52%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.35g
4.7%
Vitamin B1:0.13mg
8.88%
Selenium:6.06µg
8.66%
Manganese:0.15mg
7.46%
Folate:29.66µg
7.42%
Vitamin B2:0.11mg
6.41%
Calcium:56.72mg
5.67%
Vitamin B3:0.99mg
4.95%
Iron:0.84mg
4.67%
Phosphorus:44.8mg
4.48%
Vitamin K:4.51µg
4.3%
Fiber:0.72g
2.88%
Vitamin A:110.95IU
2.22%
Vitamin E:0.24mg
1.63%
Copper:0.03mg
1.55%
Magnesium:5.93mg
1.48%
Vitamin C:1.2mg
1.46%
Potassium:48.63mg
1.39%
Vitamin B5:0.13mg
1.27%
Zinc:0.18mg
1.18%
Vitamin B12:0.06µg
1.06%
Source:Allrecipes