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Blueberry Muffin takes 15 minutes to prepare.

Blueberry Muffin takes 30 minutes to cook.

Blueberry Muffin makes 16 servings.

The ingredients for Blueberry Muffin are:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup milk

Here is how you make Blueberry Muffin:

Preheat oven to 375?F. Generously butter muffin pan and dust with flour, tapping out excess - I used cupcake liners instead; set aside. In a medium bowl, whisk together flour, baking powder and salt. Working over bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons of flour mixture to lightly coat; set aside flour mixture and blueberries.In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined; do not overmix. Using a rubber spatula, fold in blueberries. Divide batter evenly among prepared muffin cups (I use a scoop so they are all even).Bake, rotating the pan halfway through, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups and let cool. Serve warm or at room temperature.Serving Size: 16 regular muffinsNumber of Servings: 16Recipe submitted by SparkPeople user LOSE10AGAIN.

The nutritional information for Blueberry Muffin is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 180.7

• Total Fat: 6.7 g
• Cholesterol: 39.3 mg
• Sodium: 132.6 mg
• Total Carbs: 27.5 g
• Dietary Fiber: 0.9 g
• Protein: 2.8 g