Nutritional Info

Nutrition Facts

Serving Size 1 (99g)

Calories 141
Calories from Fat 30 (21%)
Amount Per Serving %DIV
Total Fat 3.3g 5%
Saturated Fat 1.8g 9%
Monounsaturated Fat 1.2g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 20.9mg 7%
Sodium 542mg 24%
Potassium 135.4mg 3%
Total Carbohydrate 21.9g 7%
Dietary Fiber 1.3g 5%
Sugars 4.3g
Protein 5.6g 11%

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Recipe Description
Fresh blueberries are ideal for this recipe, but if they are out of season, the frozen variety works well too.
Prep time
10 min
Cook time
25 min
Ready In
35 min


Serves Tool

Serves To:USMetric
4 59/250 Gram(g)  plain flour
1 Tablespoon(T)  baking powder
1/4 Pinch(pn)  salt
2 471/1000 Gram(g)  light brown sugar
1   egg
35 Teaspoon(t)  milk
3 Tablespoon(T)  vegetable oil
2 Teaspoon(t)  cinnamon, ground
4 59/250 Gram(g)  fresh or frozen blueberries, thawed


Preheat the oven to 375° F. Lightly grease 8 deep muffin tins. With an electtic mixer, beat the first 8 ingredients together until smooth. Fold in the blueberries. Spoon the mixture into the muffin cups, filling them two thirds full. Bake until a skewer inserted in the center of a muffin comes out clean, about 25 minutes. Let cool in the tins on a wire rack for 10 minutes, then unmould the muffins on to the wire rack and allow to cool completely.

Additional notes

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