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Nutrition Facts
Serving Size 1 (70g) Recipe makes 12 servings
Calories 157
Calories from Fat 47		(29%)
Amount Per Serving		%DV
	Total Fat 5.2g	8%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 328mg		13%
Potassium 72mg		2%
Total Carbohydrate 24.7g		8%
	Dietary Fiber 0.9g	3%
	Sugars 7.0g
Protein 3.5g		6%
detailed view... how is this calculated?

Honey Blueberry Muffins

Recipe #174738 | 45 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: *Parsley*
Jun 26, 2006

Love these!

SERVES 12 (change servings and units)

Ingredients

2 cups flour
1 teaspoon salt
3 teaspoons baking powder
1 cup milk
4 tablespoons honey
1 egg, lightly beaten
1/4 cup butter, melted
1 cup blueberries, washed, thoroughly dried and tossed with a tsp or so flour

Directions

1
Prehaet oven to 400 degrees.
2
Sift flour with salt and baking powder.
3
In a seperate large bowl, mix milk, honey, beaten egg, and melted butter.
4
Add the wet mixture to the dry ingredients.
5
Stir quickly just long enough to moisten dry ingredients.
6
Gently fold in the blueberries.
7
Fill greased/paper lined muffin pans 1/2 full.
8
Bake 30-35 minutes at 400 degrees or until lightly browned.

Questions about this recipe?

Browse similar recipes by category

Course > Breads > Quick Breads > Muffins
Course > Breakfast
Main Ingredient > Fruit > Berries > Blueberries
Preparation > Time to Make > < 60 mins
Occasion > Brunch
Dietary > Vegetarian
Dietary > Lighter Fare

Featured Reviews for This Recipe

From: TeresaS

On Mar 28, 2008

3.5 stars. I should have paid more attention to stormylee's review. I did cut the salt down but only to 3/4 tsp. I agree you need to cut it down even more. I didn't check on them until the buzzer went off at 30 minutes. Way to dark. Next time I would cook them at 350 degrees. They came out on the chewy side. I don't know if that was due to being a tad bit overcooked or just the muffins themselves. I plan to make these again but with less salt and lower temperature. Thanks Parsley for posting.

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From: stormylee

On Jul 1, 2006

Hmm, make that 3,5 stars! Reading through the ingredient list I figured these would not be very sweet muffins (not a problem!), but the whole teaspoon of salt actually made these muffins quite savoury, which in turn made the blueberries taste a bit out of place for me. I felt the salt was a bit too much - for a not-too-sweet breakfast muffin I would decrease the salt down to 1/4 ts or just a pinch. My 12 muffins baked in a little over 20 minutes, so start checking early! Thanks for posting!