Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1¾ cups (250 g ) flour
- ⅓ cup (65 g) white granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg , beaten
- ¾ cup (180 ml ) milk
- ¼ cup (60 ml) cooking oil
- ¾ cup (180 ml) blueberries , fresh or frozen
Directions
Grease muffin cups or line with paper cups; set aside.
Preheat the oven to 400°F (200°C) .
In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the mixture and set aside.
In a small bowl, combine beaten egg, milk, and oil. Add this mixture all at once to the flour mixture. Fold in blueberries and stir just until combined. Do not overstir.
Spoon batter into prepared cups, filling each about two-thirds full.
Bake for 18 to 20 minutes or until golden. When a wooden toothpick is inserted near the middle, it should come out clean.
Remove from muffin cups and let cool on a wire rack for 5 minutes.