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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%

how is this calculated?

Old-Fashioned Blueberry or Raspberry Muffins

Recipe #94532 | 35 min | 15 min prep | add private note
evelyn/athens

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 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 400F; line twelve muffin cups with paper liners.
  2. 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. 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. 4
    Divide batter equally among prepared muffin cups; Bake until golden and tester comes out clean, about 15-20 minutes.
  5. 5
    Variation: You can use raspberries instead of blueberries.

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Featured Reviews for This Recipe

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From: Jentry

On May 26, 2009

Oh man were these good! They had the perfect mix of sweetness and tartness from the blueberries! I will definitely be making these again as they have become my DH's favorite! No more box stuff for us! Thank you so much for this recipe!!

1 person found this review helpful

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  • From: blondiecancook

    On May 1, 2009

    These were pretty good, however, I prefer my muffins sweeter, these reminded me more of bread with blueberries than muffins. I would make them again, but maybe add a sweet crumble or something on top to punch up the sweetness.

    1 person found this review helpful

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    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!

    19 people found this review helpful

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  • 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!

    14 people found this review helpful

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  • Read all 83 reviews

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