Directions:
- Line 24 muffin cups with paper liners and set aside.
- Preheat oven to 400º F. In a large mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt and stir to mix.
- Combine milk, oil and eggs in a medium bowl and beat with a wire whisk until blended.
- Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened.
- In a medium bowl, combine 4 tablespoons sugar and blueberries and toss to coat with sugar.
- Stir gently into batter just until blueberries are distributed.
- Spoon batter into muffin cups, filling 3/4 full. Bake at 400º F for 20–25 minutes, until light golden brown and firm to the touch.
- Let cool on wire rack 3–4 minutes, then remove muffins from pan and cool completely on wire rack. Store tightly covered at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 565.27 Kcal (2367 kJ) | ||
| Calories from fat | 171.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.07g | 29% | |
|---|---|---|---|
| Cholesterol | 34.15mg | 11% | |
| Sodium | 1325.78mg | 55% | |
| Potassium | 438.81mg | 9% | |
| Total Carbs | 92.34g | 31% | |
| Sugars | 31.52g | 126% | |
| Dietary Fiber | 8.38g | 34% | |
| Protein | 9.69g | 19% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 3.9mg | 22% | |
| Calcium | 306.7mg | 31% | |
| Amount Per 100 g | |||
| Calories | 238.99 Kcal (1001 kJ) | ||
| Calories from fat | 72.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.06g | 29% | |
|---|---|---|---|
| Cholesterol | 14.44mg | 11% | |
| Sodium | 560.53mg | 55% | |
| Potassium | 185.53mg | 9% | |
| Total Carbs | 39.04g | 31% | |
| Sugars | 13.32g | 126% | |
| Dietary Fiber | 3.54g | 34% | |
| Protein | 4.1g | 19% | |
| Vitamin C | 2.5mg | 10% | |
| Iron | 1.6mg | 22% | |
| Calcium | 129.7mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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