Blueberry Muffin

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ½ tsp or 2g

• Salt

  Table

  ⅛ tsp or 0.8g

• Butter

  Unsalted

  2 tbsp or 28g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Egg yolk

  Raw, fresh

  1 large yolk (separated from white) or 17g

• Vanilla extract

  ½ tsp or 2g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  4 tbsp or 61g

• Blueberries

  Raw

  ½ cup or 74g

Directions

1. Preheat the oven to 400°F.
2. In a small bowl, whisk together the flour, baking powder, and salt.
3. In a medium bowl, mix the melted butter and sugar until combined. Add the egg yolk, vanilla extract, and milk, whisking until smooth.
4. Combine the wet and dry ingredients, then gently fold in the blueberries. Pour the batter into a buttered 8-ounce ramekin.
5. Bake for 15 minutes or until the top is golden and the center is cooked through.
6. Remove from the oven and let cool slightly on a rack. Enjoy warm.