Blueberry Muffin
Limited nutritional benefit
Sweet muffin baked with blueberries.
A blueberry muffin is a sweet quick bread of flour, sugar, butter, egg and milk with blueberries folded in, often finished with a crumb topping. Bakery-size muffins are high in sugar, about 30 g per 100 g, and in fat, with little fiber; a 105 g muffin has about 395 kcal. Half a muffin has about 200 kcal.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 4.5g | 8.0% |
| Fat | 16g | 22.9% |
| Carbs | 53g | 17.7% |
| Simple Sugars | 18.55g | Estimate |
| Complex Carbs | 33.35g | Estimate |
| Fiber | 1.1g | 4.4% |
| Water | 25g | 1.0% |
| Calories | 375 | 16.7% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 9.6 | g | 48.0% |
| Monounsaturated | 4.6 | g | 18.4% |
| Polyunsaturated | 0.83 | g | 6.4% |
| Omega-3 | 0.249 | g | Estimate |
| DHA | 4 | mg | 0.4% |
| Omega-6 | 0.581 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 1.08 | mg |
| Vitamin E | 0.55 | mg |
| Selenium | 12.2 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 116 | mcg | 12.9% |
| vitamin B1 | 0.036 | mg | 3.0% |
| vitamin B2 | 0.064 | mg | 4.9% |
| vitamin B3 | 0.387 | mg | 2.4% |
| vitamin B6 | 0.028 | mg | 1.6% |
| vitamin B9 | 8.65 | mcg | 2.2% |
| vitamin B12 | 0.11 | mcg | 4.6% |
| vitamin C | 1.08 | mg | 1.2% |
| vitamin D | 0.119 (5 IU) | mcg | 0.8% |
| vitamin E | 0.554 | mg | 3.7% |
| vitamin K | 4.56 | mcg | 3.8% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 95.6 | mg | 9.6% |
| iron | 0.674 | mg | 3.7% |
| magnesium | 9.98 | mg | 2.5% |
| phosphorus | 82.3 | mg | 11.8% |
| potassium | 73.1 | mg | 2.8% |
| sodium | 278 | mg | 12.1% |
| zinc | 0.371 | mg | 3.4% |
| copper | 0.065 | mg | 7.2% |
| manganese | 0.341 | mg | 14.8% |
| selenium | 12.2 | mcg | 22.2% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 105 | mg | 15.0% | 102% |
| Isoleucine | 180 | mg | 12.9% | 93% |
| Leucine | 335 | mg | 12.3% | 85% |
| Lysine limiting | 170 | mg | 8.1% | 55% |
| Methionine | 181 | mg | 17.2% | 122% |
| Phenylalanine | 378 | mg | 21.6% | 143% |
| Threonine | 144 | mg | 13.7% | 90% |
| Tryptophan | 55 | mg | 19.6% | 130% |
| Valine | 217 | mg | 11.9% | 84% |
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Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- All-purpose flour 230 g
- Sugar 250 g
- Baking powder 2 tsp
- Salt 1/2 tsp
- Unsalted butter 145 g
- Egg 1 large
- Whole milk 80 ml
- Blueberries 150 g
- Ground cinnamon 1.5 tsp
Instructions
- 1
Heat the oven to 200C and line 8 cups of a muffin tin with paper cases.
- 2
For the topping, rub 40 g of the flour, 100 g of the sugar, 55 g of cold butter and the cinnamon together with your fingertips until crumbly.
- 3
In a large bowl, whisk the remaining 190 g flour and 150 g sugar with the baking powder and salt.
- 4
Melt the remaining 90 g butter, whisk it with the egg and milk, pour into the dry ingredients and stir just until combined.
- 5
Gently fold in the blueberries and divide the batter among the cases, filling them almost to the top.
- 6
Sprinkle with the crumb topping and bake for 20-25 minutes until a skewer inserted in the center comes out clean.
- 7
Cool in the tin for 5 minutes, then move the muffins to a rack.