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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 199.8
  • Total Fat: 6.5 g
  • Cholesterol: 49.9 mg
  • Sodium: 234.8 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.7 g

View full nutritional breakdown of Blueberry Muffin from Scratch calories by ingredient
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Blueberry Muffin from Scratch

Submitted by: SUGAHHUNEY

Introduction

This recipe i found online after searching for days. This is the very first muffins i have ever made and they were easy very few ingredients and turns out wonderful and delicious. I used 2% milk rather than whole milk in my batch, and left off the almonds. This recipe i found online after searching for days. This is the very first muffins i have ever made and they were easy very few ingredients and turns out wonderful and delicious. I used 2% milk rather than whole milk in my batch, and left off the almonds.
Number of Servings: 12

Ingredients

    * 2 cups flour
    * 2/3 cup sugar
    * 1 Tablespoon baking powder
    * 1/2 teaspoon salt
    * 1/2 teaspoon nutmeg
    * 2 eggs
    * 1/2 cup milk
    * 1/3 cup butter
    * 2 Tablespoons of sugar for garnish
    * 1/4 cup sliced almonds for garnish
    * 1 1/2 cup unsweetened blueberries--thaw them out partially if they are frozen



Directions

1.
Step 1

Using a large mixing bowl, mix the flour, 2/3 cup of sugar, the baking powder, salt, and nutmeg. Then add the blueberries. Continue to stir until they're evenly coated.
2.
Step 2

In a smaller bowl, beat eggs with a fork. Then beat in the milk and butter. Add this to the blueberry mixture in the larger bowl. Stir until everything is blended well.
3.
Step 3

Grease your baking pans and then fill each muffin section about 2/3 full. Sprinkle the almonds and 2 tablespoons of sugar. Preheat oven to 350 Degrees.
4.
Step 4

Bake for approximately 15-25 minutes. You can tell if they are done by inserting a toothpick into the center of the muffin and seeing if it comes out clean.

makes 12 large muffins . can make six and save the batter in the refrigerator for another morning or make the batter over night place in muffin pan and pop in the oven in the morning for fresh muffin.


Number of Servings: 12

Recipe submitted by SparkPeople user SUGAHHUNEY.






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