These deliciously sweet muffins are simply bursting with blueberry goodness. Light stick butter and fat-free milk help cut down on the fat and calories. This is very very delicius <3
Nutrition Information: Amount Per Serving: CALORIES: 308TOTAL FAT: 15.4gSATURATED FAT: 1.5gTRANS FAT: 0gUNSATURATED FAT: 0.1gCHOLESTEROL: 30.8mgSODIUM: 136.4mgCARBOHYDRATES: 39.2gFIBER: 1.1gSUGAR: 19.3gPROTEIN: 3.8g
- ¾ cup milk
- 1 tbsp white vinegar
- ¾ cup canola oil
- 1 tbsp vanilla essence
- 2 eggs
- 1 cup caster sugar
- 2 cups plain flour / all-purpose flour
- ¼ cup cornflour / corn starch
- 1 tbsp baking powder
- 1 tsp salt
- ½ tsp cinnamon
- 1 1/2 cups fresh or defrosted blueberries
Preheat the oven to 180°C / 340°F (fan-forced/convection) or 190°C / 375°F (standard). Line a 12-hole standard muffin tin with paper tulip-shaped muffin cases (see notes) and lightly grease the cases with cooking spray.
In a large bowl, whisk together the milk and vinegar. Allow to stand for 5 minutes until thick. Whisk in oil, vanilla, eggs and sugar until well combined.
Sift over plain flour, cornflour, baking powder, salt and cinnamon. Fold in gently until just combined (a few lumps are okay). Fold in blueberries.
Pour approximately ⅓ cup of batter into each paper case. Bake for 20-25 minutes or until a skewer inserted into the centre of one of the muffins comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.