Blueberry Muffins
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | all-purpose flour | 2 cup | 1757 kcal52g protein · 371g carbs · 7g fat · 0g fibre | Buy |
| 2 | granulated sugar | 1 cup | 929 kcal0g protein · 240g carbs · 0g fat | Buy |
| 3 | baking powder | 1 tbsp | 8 kcal0g protein · 4g carbs · 0g fat | Buy |
| 4 | salt | 0.5 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 5 | unsalted butter | 0.5 cup | 860 kcal1g protein · 0g carbs · 97g fat | Buy |
| 6 | milk | 1 cup | 187 kcal9g protein · 13g carbs · 11g fat · 0g fibre | Buy |
| 7 | large eggs | 2 piece | 143 kcal13g protein · 1g carbs · 10g fat | Buy |
| 8 | vanilla extract | 1 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 9 | fresh blueberries | 1.5 cup | 202 kcal2g protein · 53g carbs · 1g fat | Buy |
Directions
Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or just grease the tin directly.
In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the wet ingredients: melted butter, milk, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the fresh blueberries.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for a few minutes.
Transfer the muffins to a wire rack to cool completely before serving.
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