Blueberry muffin
Try this Blueberry muffin recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- 1/4 cup sugar
- 1 egg
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla
- 2 tsp baking powder
- 1 3/4 cup flour
- 1 cup milk (i used 1%)
- 1/4 cup non fat plain greek yogurt
- 1 1/4 cup blueberries i found frozen worked best as fresh blueberries can be too large and make a mess of the muffins
- Carbohydrate 25.3736388875661 g
- Cholesterol 0.544444443339853 mg
- Fat 0.175946110868101 g
- Fiber 0.425916682581107 g
- Protein 0.573462776863728 g
- Saturated Fat 0.0793472220708932 g
- Serving Size 1 1 Serving (59g)
- Sodium 1177.31900331294 mg
- Sugar 24.947722204985 g
- Trans Fat 0.0269184999875733 g
- Calories 102 calories
Preheat oven to 350F and spray a 12 hole regular size muffin tin with some non stick cooking spray.In a bowl whisk together the egg and sugar, stir in milk, applesauce, yogurt and vanilla.Mix in the flour and baking powder, then slowly fold in the blueberries.Divide the batter over the 12 muffin cups and bake for approximately 22 minutes or until baked through.Let cool.. makes 12 muffins, best store in a sealed container and/or in the fridge
