Nutritional Info

Nutrition Facts

Serving Size 1 (75g)

Calories 289
Calories from Fat 108 (37%)
Amount Per Serving %DIV
Total Fat 12.1g 19%
Saturated Fat 6g 30%
Monounsaturated Fat 4.2g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 55.3mg 18%
Sodium 182.3mg 8%
Potassium 333.2mg 7%
Total Carbohydrate 29.5g 10%
Dietary Fiber 0.6g 2%
Sugars 0.5g
Protein 12.8g 26%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content

Fresh Blueberry Muffins

Source: The Big Book of Breakfast
Recipe Description
These are a favorite among muffins. Blueberries add extra tang and color to these muffins that will melt in your mouth. Use paper muffin tin liners for easy removal from the pan.
Prep time
15 min
Cook time
30 min
Ready In
45 min


Serves Tool

Serves To:USMetric
2 Cup(c)  all purpose flour
2 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  salt
1/2 Cup(c)  butter
1 1/2 Tablespoon(T)  sugar
2   large eggs
1/2 Cup(c)  milk
1 Teaspoon(t)  vanilla extract
2 Cup(c)  blueberries, fresh of frozen (thawed if frozen)
1 1/2 Tablespoon(T)  sugar


Preheat oven to 375° F. In a medium bowl, combine flour, baking powder and salt. In a large bowl, using an electric mixer, beat butter and 3/4 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with milk and vanilla and mix until batter is smooth. Gently fold in berries with a spatula. Spoon batter into paper lined muffin tins, filling them about three fourths full. Sprinkle with remaining 1 1/2 tablespoons sugar. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove from pan and cool on a rack for 5 minutes. Serve warm.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Fresh Blueberry Muffins
Enter multiple addresses on separate lines or separate them with commas.