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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (65g) Recipe makes 18 servings |
||
| Calories 166 | ||
| Calories from Fat 55 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.1g | 9% | |
| Saturated Fat 3.6g | 18% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 38mg | 12% | |
| Sodium 120mg | 5% | |
| Potassium 50mg | 1% | |
| Total Carbohydrate 25.9g | 8% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 13.9g | ||
| Protein 2.6g | 5% | |
Ingredients
- 1/2 cup butter or margarine, at room temp
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 1/2 cups fresh blueberries or frozen blueberries
- 2 cups all-purpose flour
- 1/2 cup milk
For Topping
- 1 tablespoon granulated sugar, mixed with
- 1/4 teaspoon ground nutmeg
Directions
1
Heat oven to 375°.2
Grease 18 regular-size muffin cups (or 12 large size muffins).3
In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.4
Add eggs one at a time, beating after each.5
Beat in vanilla, baking powder and salt.6
With spoon, fold in half of flour then half of milk into batter; repeat.7
Fold in blueberries.8
Spoon into muffin cups and sprinkle topping onto each muffin.9
Bake 20 to 30 minutes, until golden brown and springy to touch.
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- Course > Breads > Quick Breads > Muffins
- Main Ingredient > Fruit > Berries > Blueberries
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > For Large Groups
Featured Reviews for This Recipe
From: Shelly #5
On Jan 27, 2010
I made these tonight to go with our potato soup. They were so delicious! We liked how they were not too sweet and how the texture was light and fluffy! Thanks!
From: momtotwo
On Jan 27, 2010
When I first read this I thought, "Really...the BEST?" Well, this skeptic is now convinced. These muffins are moist and fruity and delicious. I will not make any other blueberry muffin again. Thank you so much for this wonderful recipe.
From: Ismy Echo
On Aug 21, 2005
Great muffin, really all you could ask for in a muffin. The preparation was very easy, as well. I think this would be a great recipe to adapt to other fruits and flavors, as well. If you are using frozen berries, try coating them in cornstarch, to help catch some of those juices that turn the batter blue. You can even coat them and then return them to the freezer, to get maximum resistance to turning the batter blue. This method also helps to keep the berries from sinking in the batter and keep them well distributed, but won't affect the recipe at all. Thank you Krusty for helping to make a wonderful breakfast on a Saturday morning with this great recipe 
From: Steve_G
On Sep 9, 2003
These are very good and quite unique. Not really a muffin. By utilizing the creaming method then alternating the flour and milk they are really a yellow cup cake with blueberries.
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