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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 muffins 91g Recipe makes 12 muffins) |
||
| Calories 229 | ||
| Calories from Fat 85 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.5g | 14% | |
| Saturated Fat 5.6g | 28% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 58mg | 19% | |
| Sodium 297mg | 12% | |
| Potassium 82mg | 2% | |
| Total Carbohydrate 32.4g | 10% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 14.5g | ||
| Protein 4.1g | 8% | |
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Old-Fashioned Blueberry or Raspberry Muffins
By: evelyn/athens
Jun 28, 2004
Perfect for lazy, weekend breakfasts. Sackville Girl made a sub and used raspberries and, well, you can see the great results in the picture! I must have really big muffin tins (or maybe they're bigger in Europe?) cause I get a dozen over-sized muffins with this recipe.
12 muffins
Ingredients
- 1 cup milk
- 1/2 cup butter
- 1 1/2 teaspoons orange zest
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 2 cups flour
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups fresh blueberries or frozen blueberries, unthawed
Directions
1
Preheat oven to 400F; line twelve muffin cups with paper liners.2
Combine first 4 ingredients in small saucepan; stir over medium heat until butter melts; cool until mixture is warm to touch; beat in eggs.3
Sift flour, sugar, baking powder and salt into large bowl; add milk mixture and stir just until blended; fold in blueberries (or raspberries).4
Divide batter equally among prepared muffin cups; Bake until golden and tester comes out clean, about 15-20 minutes.5
Variation: You can use raspberries instead of blueberries.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Main Ingredient > Fruit > Berries > Blueberries
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings
- Occasion > Gifts
- Occasion > Brunch
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: annlouise
On Aug 6, 2008
Exactly what I was looking for this morning! These are wonderful. I did subsitute oil for half of the butter, and since I didn't have any oranges or lemons to zest, I threw in about 1/2t orange extract (though to be honest, I didn't taste it). However, for someone who is insane about blueberries, I was satisfied with how these muffins perfectly highlighted the fruit. I made a double batch, and though I didn't have muffin liners for the XL tins I used, they still turned out fine (with a spray of Pam, and leaving in the pan a few minutes to cool). I have found the bb muffin recipe I like!
From: ApplePieBrownie
On Aug 4, 2008
These were the worst muffins I have ever made, I put a little extra rasberries in the recipe, they were soggy in the center, and the orange zest made them almost bitter, they were gross! Sorry I have to be honest
From: JillAZ
On Jul 7, 2004
These are delicious muffins! They are very moist with a wonderful flavor. I didn't have orange zest so I used lemon zest and it was wonderful. I also used a few extra blueberries as we love them. Very easy to put together. I melted my butter with the milk in the microwave and then cooled. Thanks Evelyn for a great recipe!
From: MCaren
On Sep 5, 2005
Delicious! My son is lactose-intolerant, so I substituted orange juice for the milk and reg. veg. oil for the butter — they still came out perfect! Thanks!
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