Blueberry/Blackberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 stick (1/2 c.) of butter, softened1 cup + 2-3 Tof sugar 2 cups of flour1 1/2 tsp. baking powder1/2 tsp. salt2 tsp. pure vanilla extract2 eggs1/2 cup of milk2 cups of berries1/4 tsp. nutmeg
makes 12 large muffins
Preheat oven to 375 degrees. Line a standard muffin tin with large baking liners. In a small bowl, combine flour, salt and baking powder. Set aside. In your mixer, on medium high, cream butter and 1 cup of sugar together. Add one egg at a time and mix until incorporated. Add vanilla. Reduce speed to low and add half of flour mixture and mix just until combined. Add milk and mix until incorporated and then final amount of flour mixture. Mix only until just combined.
In the small bowl from the flour mixture, add berries and toss with a good sprinkling of flour. Fold into the batter and divide evenly, with an ice cream scoop, among the cups. In a remakin, mix remaining 2-3 Tbsps of sugar with nutmeg. Generously sprinkle over muffins. Bake for 15 minutes, rotate, and the finish baking for another 15 minutes. Let cool in pan for 10 minutes and the transfer to a wire rack.
Number of Servings: 12
Recipe submitted by SparkPeople user KIKI35.
Preheat oven to 375 degrees. Line a standard muffin tin with large baking liners. In a small bowl, combine flour, salt and baking powder. Set aside. In your mixer, on medium high, cream butter and 1 cup of sugar together. Add one egg at a time and mix until incorporated. Add vanilla. Reduce speed to low and add half of flour mixture and mix just until combined. Add milk and mix until incorporated and then final amount of flour mixture. Mix only until just combined.
In the small bowl from the flour mixture, add berries and toss with a good sprinkling of flour. Fold into the batter and divide evenly, with an ice cream scoop, among the cups. In a remakin, mix remaining 2-3 Tbsps of sugar with nutmeg. Generously sprinkle over muffins. Bake for 15 minutes, rotate, and the finish baking for another 15 minutes. Let cool in pan for 10 minutes and the transfer to a wire rack.
Number of Servings: 12
Recipe submitted by SparkPeople user KIKI35.
Nutritional Info Amount Per Serving
- Calories: 244.0
- Total Fat: 8.9 g
- Cholesterol: 51.7 mg
- Sodium: 229.6 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 1.5 g
- Protein: 3.8 g
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