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Recipe Summary

prep:
15 mins
cool:
5 mins
bake:
25 mins
total:
45 mins
Yield:
16 standard or 6 jumbo muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line sixteen 2-1/2inch (standard) or six 3-1/2-inch (jumbo) muffin cups with paper bake cups; set aside. In a medium bowl, combine flour, baking powder and salt; set aside.

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  • In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add the 1 cup sugar; beat until well combined. Beat in eggs, milk and vanilla (mixture will look slightly curdled). Stir in flour mixture until just moistened (batter should be lumpy). Gently stir in blueberries.

  • Spoon batter into prepared muffin cups, filling each nearly full. In a small bowl, combine the 1 tablespoon sugar and cinnamon. Sprinkle sugar mixture over batter.

  • Bake in a 350 degree F oven 25 to 30 minutes (standard) or 35 to 40 minutes (jumbo) or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 16 standard or 6 jumbo muffins.

Nutrition Facts

184 calories; fat 7g; cholesterol 42mg; saturated fat 4g; carbohydrates 29g; mono fat 2g; poly fat 0g; trans fatty acid 0g; insoluble fiber 1g; sugars 16g; protein 3g; vitamin a 243IU; vitamin c 1.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0mg; folate 32.3mcg; vitamin b12 0.1mcg; sodium 171mg; potassium 53mg; calcium 60.6mg; iron 0.9mg.
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