Blueberry Muffins
- Number of Servings: 12
Ingredients
1.5 cup Flour - Gold medal all purpose flour .75 cup Granulated Sugar 1 tsp Granulated Sugar (for sprinkling on top).5 tsp Salt 2 tsp Baking Powder .33 cup Canola Oil 1 large Egg, fresh, whole, raw .5 cup Soy Milk (or less)1.5 tsp Vanilla Extract 1 cup Blueberries, fresh
Mix together flour, 3/4 cup sugar, baking powder, and salt.
In a 1 cup (at least) measuring cup, add oil and egg then pour in enough soy milk to reach the 1 cup line (should be about 1/3 to 1/2 cup soy milk). Add vanilla and mix.
Pour wet mixture into dry mixture and mix with a fork until just combined. (Batter will be thick.)
Add blueberries and fold in gently.
Divide batter among 12 muffin cups. Sprinkle a little sugar on top of each muffin.
Bake at 400F for 15-20 minutes until golden.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SHINETRI.
In a 1 cup (at least) measuring cup, add oil and egg then pour in enough soy milk to reach the 1 cup line (should be about 1/3 to 1/2 cup soy milk). Add vanilla and mix.
Pour wet mixture into dry mixture and mix with a fork until just combined. (Batter will be thick.)
Add blueberries and fold in gently.
Divide batter among 12 muffin cups. Sprinkle a little sugar on top of each muffin.
Bake at 400F for 15-20 minutes until golden.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SHINETRI.
Nutritional Info Amount Per Serving
- Calories: 170.4
- Total Fat: 6.5 g
- Cholesterol: 15.5 mg
- Sodium: 189.0 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 0.9 g
- Protein: 2.4 g
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