Blueberry Muffins
Michigan-grown berries are available in July and August. Blueberries have many health benefits. With only 100 calories in a one-cup serving, these flavorful berries provide a fat-free, sodium-free, cholesterol free and high-dietary-fiber addition to your diet. They are also packed with disease-fighting antioxidants and are a good source of vitamin C. Choose dusty-blue, firm, plump, dry berries. You can safely refrigerate blueberries for 10 to 14 days. Add them to your meals in a variety of ways – top off cereal or pancakes, add them to muffins or waffles, or just enjoy them one at a time.
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Prep Time: 10 Minutes
Cook Time: 25 Minutes
Number of Servings: 12
Calories per Serving: 100
Ingredients
- 1/2 cup plus 1 teaspoon vegetable oil
- 1 cup sugar
- 2 eggs
- 1/2 cup low-fat milk
- 1 teaspoon vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups blueberries (fresh or frozen)
Instructions
- Preheat the oven to 375 °F.
- Use one teaspoon of oil on a small piece of paper towel to grease a pan containing 12 muffin cups.
- In a large mixing bowl, stir 1/2 cup oil and sugar until creamy.
- Add eggs, milk and vanilla. Mix until blended.
- In a medium mixing bowl, stir together the flour, baking powder and salt.
- Add the flour mix to the mixture of oil, sugar, and other ingredients in the large bowl. Stir together.
- Stir the blueberries into the batter.
- Fill each muffin cup 2/3 full with batter.
- Bake for 25 to 30 minutes.