Small-batch Blueberry Muffins
Ingredients
The batter
-
½
cup
all-purpose flour
-
¾
teaspoon
baking powder
-
⅛
teaspoon
salt
-
¼
cup
granulated sugar
-
3
tablespoons
vegetable oil
-
1
large
egg white
-
3
tablespoons
sour cream
-
½
teaspoon
vanilla extract
-
¼
teaspoon
lemon zest (optional)
-
⅓
cup
blueberries
Topping
Instructions
- Preheat the oven to 375°F and line a muffin tin with 4 liners.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a medium bowl, whisk together the sugar and oil, then add the egg white, sour cream, vanilla, and lemon zest, whisking until smooth.
- Stir in the flour mixture until just combined, being careful not to overmix.
- Fold in the blueberries gently.
- Divide the batter between the muffin cups, filling each just under 2/3 full.
- Sprinkle ¼ teaspoon of sanding sugar over the tops of each muffin.
- Bake for 17 to 21 minutes until a toothpick comes out with a few dry crumbs.
- Cool in the pan for 5 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
4 muffins
Calories
229
Total fat
10g
Total carbohydrates
34g
Total protein
3g
Sodium
150mg
Cholesterol
0mg
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