1. Preheat oven to 400. Line muffin pan with 10 paper muffin cups. Fill empty cups halfway with water.
2. Sift flour, baking powder and salt into a large bowl. Stir in the sugar. In a separate bowl, whisk together the melted butter, egg and milk. Pour the wet ingredients over the dry ingredients and whisk until just blended (mixture should be slightly lumpy).
3. Add blueberries to bowl and stir them in just enough to combine.
4. Divide the batter evenly among the prepared muffin cups. Bake the muffins until golden. 18-24 minutes. Remove muffins from the pan and transfer to a wire rack to cool. Muffins are best served warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (290g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 456 (82%)|
|Amt Per Serving||% DV|
|Total Fat 50.7g||68 %|
|Saturated Fat 30.4g||152 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 307.6mg||95 %|
|Sodium 15366.5mg||530 %|
|Potassium 189.7mg||5 %|
|Total Carbohydrate 22.4g||7 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 18.8g|
|Protein 7.1g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 554
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!