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Blueberry Muffin
Blueberry Muffin
- Yield: 18 servings
Instructions:
| Ingredient | Amount |
|---|---|
Unsalted butter, softened | 125g |
Sugar | 100g |
Eggs | 2 (55g each) |
Vanilla Essence | 1 teaspoon |
Low-fat yoghurt | 75g |
Self-raising flour, sieved | 180g |
Fresh blueberries | 180g |
- Pre-heat oven to 180°C. Grease muffin tin or line muffin tin with muffin liners.
- In a large bowl, cream together butter and sugar with a whisk or hand-held mixer until light and fluffy.
- Beat in the eggs. Gradually add the egg into the mixture while continuing to mix.
- Then, stir in vanilla and yoghurt. Mix well.
- Add in self-raising flour and fold in blueberries.
- Fill ¾ of the muffin liner with the mixture.
- Bake for 15 minutes in the pre-heated oven or until cooked.
- Cool muffins in cooling rack before serving.
Recipe available in English, Chinese and Malay. Download PDF here
Healthy Tips
- Blueberries contain fiber and are rich in antioxidants. Fiber can help in lowering total blood cholesterol while antioxidants have anti-inflammatory properties.
- Eggs and low fat yogurt are high in biological value (HBV) for protein. HBV protein rich foods help to maintain immunity and prevent muscle breakdown.
- Nutrition content per serving: (Energy: 125kcal)
Carbohydrate:
56g
Protein:
22g
Total fat:
16g
Sodium:
507mg
Potassium:
515mg
Phosphate:
372mg
