Blueberry muffins - Low Iodine Recipes Blueberry muffins 4 fl oz/125ml/½ cup vegetable oil4 oz/125g/½ cup sugar3 egg whites8 oz/500g/2 cups white flour3 teaspoons baking powderPinch of non-iodised salt4 oz/125g blueberries, fresh or frozen Beat the sugar and oil, whipping in the egg whites. Stir in the rest very lightly. Add the blueberries last by folding them into the mixture. Line a muffin tin with paper cups, or grease lightly. Bake at 200 degrees Celsius for around 15 minutes or until spongy and firm to the touch. Makes 12 muffins. Manage Cookie Preferences Please ensure Javascript is enabled for purposes of website accessibility