Blueberry Muffin

  • 1 tablespoon and 1 teaspoon butter
  • 1/3 cup all-purpose flour
  • 3 tablespoons and 1 teaspoon white sugar
  • 3/8 egg or 4 1/2 teaspoons egg substitute
  • 1 tablespoon and 1 teaspoon milk
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1/4 cup fresh blueberries
    • * Note: this recipe makes one, large muffin.  You can divide also make two smaller muffins, or divide the ingredients in half and make one, small muffin.

    1. Preheat oven to 350 degrees. Grease and flour muffin pan or use a paper liner. Using a fork, whisk together the flour, baking powder and salt.  Set aside.
    2. Cream butter and sugar with a fork until light and fluffy. Add egg (or egg substitute) and vanilla and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
    3. Pour batter into a greased and floured muffin cup. Bake in preheated oven for 25 to 30 minutes

     Source: Baking for One

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