Advertisement

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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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; 7 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 42 mg cholesterol; 171 mg sodium. 53 mg potassium; 29 g carbohydrates; 1 g fiber; 16 g sugar; 3 g protein; 0 g trans fatty acid; 243 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 1 mg iron;

Reviews