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Best Brunch Blueberry Muffins

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/3 cup butter or margarine, melted
  • 1 teaspoon vanilla
  • 1-1/2 cups fresh or frozen blueberries, rinsed, drained, and patted dry
  • Melted butter or margarine
  • Sugar or coarse sugar

Details

Servings 18

Preparation

Step 1

1Grease eighteen 2-1/2-inch muffin cups or line with paper bake cups.2In a medium mixing bowl, stir together flour, the 2/3 cup sugar, baking powder, nutmeg, and salt. Make a well in the center of dry ingredients; set aside.3In another mixing bowl, beat eggs. Stir in milk, the 1/3 cup melted butter or margarine, and vanilla. Add all at once to dry ingredients. Stir just until moistened (batter should be lumpy). Fold in blueberries.4Spoon batter into prepared muffin cups, filling each 3/4 full. Bake in a 375 degree F oven for 20 to 25 minutes or until tops of muffins are golden.5Place pan of muffins on wire rack. Brush with additional melted butter or margarine; sprinkle with sugar. Remove from muffin cups. Serve warm. Makes 18 muffins.

Nutrition Facts
Calories 140, Total Fat 5 g, Cholesterol 35 mg, Sodium 175 mg, Carbohydrate 21 g, Fiber 1 g.

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