Nutritional Info

Nutrition Facts

Serving Size 1 (39g)

Calories 89
Calories from Fat 17 (19%)
Amount Per Serving %DIV
Total Fat 1.9g 3%
Saturated Fat 0.7g 4%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 52.2mg 17%
Sodium 390.1mg 17%
Potassium 40.9mg 1%
Total Carbohydrate 13.5g 5%
Dietary Fiber 0.4g 2%
Sugars 0.5g
Protein 3.8g 8%

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Recipe Description
These tender fruit muffins grace any breakfast table, and are a nice change when served with afternoon tea.
Prep time
15 min
Cook time
25 min
Ready In
40 min


Serves Tool

Serves To:USMetric
6 353999999999999/1000000000000000 Gram(g)  plain flour
2 59/500 Gram(g)  sugar
2 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  salt
2   eggs
1 1883/2000 Gram(g)  butter, melted
35 Teaspoon(t)  milk
1 Teaspoon(t)  vanilla essence
1 Teaspoon(t)  lemon rind, grated
6 1/1000 Gram(g)  fresh blueberries


Preheat a 400 degrees F. Grease a 12 cup muffin tin or use paper cases. Sift the flour, sugar, baking powder and salt into a bowl. In another bowl, whisk the eggs until blended. Add the melted butter, milk, vanilla and lemon rind and stir to combine. Make a well in the dry ingredients and pour in the egg mixture. With a large metal spoon, stir just until the flour is moistened, not until smooth. Fold in the blueberries. Spoon the batter into the cups, leaving room for the muffins to rise. Bake until the tops spring back when touched lightly, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out.

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