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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: AngieME
On Nov 3, 2009
I was going to post my recipe, but this is close enough. My differences are: use buttermilk rather than just milk and omit nutmeg on the top (because I don't like nutmeg). Nothing beats fresh blueberries when making these. I tried a few other blueberry muffin recipes in the years past, but this was the best. I call them "Best of the Best Blueberry Muffins".
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.
From: beckas
On Feb 23, 2003
Oh my....heaven! These mildly sweet and moist muffins are better than the ones that are sold at the local coffee store! You should have heard us ooohhing and aahhhing while we ate these this morning for breakfast. I baked the muffins for 25 minutes and the only thing that I did differently is that I topped the muffins with a generous sprinkle of sugar in the raw. This is the best recipe that I've tried so far from Recipezaar!
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