Blueberry Muffins
Recipe: #22854
February 12, 2016
Categories: Breads, Blueberry, Brunch, Mothers Day, Oven Bake, Vegetarian, Muffins, Kosher Dairy, more
"We liked these muffins and they are good and wholesome. I made 18 muffins but I have small muffin tins."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (59.6 g)
- Calories 119.1
- Total Fat - 3.7 g
- Saturated Fat - 1.9 g
- Cholesterol - 41.7 mg
- Sodium - 160.6 mg
- Total Carbohydrate - 18.8 g
- Dietary Fiber - 1.6 g
- Sugars - 7.4 g
- Protein - 4 g
- Calcium - 68.1 mg
- Iron - 0.8 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees F.
Step 2
Grease or use paper liners 12 muffin cups. Set aside.
Step 3
In a medium bowl combine the dry ingredients (flour - salt). Make a well in center and set aside.
Step 4
In another bowl combine the wet ingredients (eggs - butter). Add egg mixture to dry mixture; stirring until moistened. fold in blueberries.
Step 5
Spoon batter into prepared muffin cups, filling them half to 2/3 full.
Step 6
Bake for 15-20 minutes or until golden.
Step 7
Cool on wire rack for 5 minutes before removing from the muffin tin.
Tips
No special items needed.
1 Reviews
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