6 Serves
43 Mins
Preheat your oven to 200°C and grease a muffin tin thoroughly.
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Vitamin E
2 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
10 µg / 400 µgCalcium
169 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
197 mg / 1,250 mgPotassium
76 mg / 4,700 mgSodium
355 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
2 g / 28 gSugar
20 g / 50 gSaturated Fat
2 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 gIn a large mixing bowl, combine the flour, baking powder, salt, and sugar.
In a separate container, whisk together the milk, cooking oil, and egg until well combined.
Create a well in the center of the dry ingredients, pour in the wet mixture, and stir gently until just moistened. Fold in the fresh blueberries.
Spoon the batter into the prepared muffin tin, filling each cup two-thirds full, and sprinkle the tops evenly with the remaining sugar.
Bake for 20 to 25 minutes until the muffins are golden brown. Remove from the pan immediately and cool on a wire rack.
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