RecipeTin Eats · by Nagi | RecipeTin Eats★ 4.9 (243)
Moist Blueberry Muffins
NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 11%
CARBS 37G57% OF CAL
3G FIBER19G SUGAR15G OTHER
FAT 10G36% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, fluffy blueberry muffins made tender with buttermilk and both baking powder and baking soda. Simple and straightforward, they're perfect for breakfast or an afternoon treat.
dessertbaked good🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 2 1/2 cups plain flour ((all purpose flour))
- 3 tsp baking powder
- 1 tsp baking soda / bi carb soda ((sub extra 3 tsp baking powder))
- 1 cup white sugar ((caster, granulated or superfine))
- 1/4 tsp salt
- 1 cup buttermilk ((Note 1))
- 60g / 4 tbsp butter (, unsalted, melted)
- 4 tbsp vegetable oil
- 2 large eggs (, at room temperature, lightly whisked (Note 2))
- 2 tsp vanilla extract
- 250g / 8 oz blueberries (, fresh (~2 cups, Note 3))
At a glance
PER SERVING · TIME 30M
CAL 13%·PRO 11%
CARBS 37G57% OF CAL
3G FIBER19G SUGAR15G OTHER
FAT 10G36% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 184mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 155mg
- Calcium
- 40mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 184MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.