|Nutritional Guidelines (per serving)|
|Servings: 18 muffins (18 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The blueberry muffin is America's favorite muffin recipe. This easy recipe will produce a tender and light blueberry muffin, as long as you don't over mix the batter.
Preheat oven to 350 degrees F.
Sift the flour, baking soda, and baking powder into a large bowl. Add the sugar and salt; mix, and set aside. Whisk all the wet ingredients together in another bowl. Add wet ingredients to the dry mixture and mix with a spatula until just combined. Add blueberries and fold in gently. Don't over mix.
Line the muffin pans with paper liners. Use an ice cream scoop to fill muffin liners up to a 1/2-inch from the top. Sprinkle the tops with sugar. Bake for 20 minutes, or until golden-brown. As soon as they have cooled enough to handle, remove the muffins from pan.