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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (97g) Recipe makes 12 servings |
||
| Calories 245 | ||
| Calories from Fat 82 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.2g | 14% | |
| Saturated Fat 5.4g | 26% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 57mg | 19% | |
| Sodium 250mg | 10% | |
| Potassium 75mg | 2% | |
| Total Carbohydrate 37.7g | 12% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 19.8g | ||
| Protein 3.8g | 7% | |
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Blueberry Muffins
By: Denise in NH
Apr 29, 2002
These used to be served at the Jordon Marsh department stores(now Macy's). On our shopping trips, my sister and I always made sure we stopped at their restaurant and had one of these blueberry muffins with a cup of coffee...they are delicious!
SERVES 12
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 2 cups flour
- 2 teaspoons double-acting baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 1/2 cups blueberries
- sugar, for sprinkling tops of muffins
Directions
1
Grease 12 cup muffin pan.2
Preheat oven to 375.3
In large bowl with mixer at medium speed, cream butter and sugar until light and fluffy.4
Add eggs one at a time, beating well after each addition.5
Combine flour, baking powder and salt.6
Add alternately to creamed mixture with milk and vanilla.7
Crush 1/2 cup berries and add to batter.8
Fold remaining berries into batter and spoon into muffin pan.9
Sprinkle with sugar.10
Bake 30 minutes or until toothpick inserted in center comes out clean.11
Cool in pan 5 minutes and turn onto wire rack.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Fruit > Berries > Blueberries
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
Featured Reviews for This Recipe
From: Margie99
On Jul 9, 2009
These were good. I used raspberries and I can't wait to try this recipe with blueberries. I liked that the batter had color. I had way too much batter for 12 muffins though, I am guessing it would have been about 16 muffins.
From: Indiana Linda
On Jun 5, 2009
I absolutely love these!! I made them in my "Muffin Magic" and baked them for 11 minutes. I used 2 cups of very large blueberries (didn't crush any), added the zest of one lemon, and used buttermilk instead of regular milk. Other than that, followed the recipe. My husband agrees these are great. Thanks for posting!
From: Coffee lover
On Mar 11, 2009
These are wonderful. The photo I had taken does not do these justice. Just I like posting a photo so you will know that I made these. Very easy and lots of blueberries. Very delicious!!!Thanks for posting a wondeful recipe.
From: Meryl
On Mar 2, 2009
Update: First time I made these, I had trouble removing them from the pan. I've made them many times since, and now I use muffin liners - I lightly grease them, plus the top of the pan. I use about 2 cups frozen blueberries, unthawed, and add a little lemon zest to the batter. I always omit the 1/2 cup crushed berries, and the sugar topping. These muffins are delicious, with a great taste and texture. Thanks for the recipe!
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