Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 Tablespoons unsalted butter 1/3 cup whole milk 1 large egg 1 large egg yolk 3/4 teaspoon vanilla 1 1/2 cups flour 3/4 cup sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 2 cups blueberries
Melt the butter and let cool slightly. Whisk in milk, egg, egg yolks, and vanilla until well blended.
In another bowl, whisk together the flour, sugar, baking powder, and salt.
Wash and pick over your blueberries. You could toss them in a bit of flour so that they do not sink, but I did not this time.
Add the dry ingredients to the wet ones.
And mix until just combined. Fold in the blueberries.
In a small bowl, fork together the butter, flour, and sugar until the mixture is crumbly.
Add the batter to muffin liners and sprinkle the top with the crumb mixture. Bake in a preheated 375 degree oven for 18 to 20 minutes or until a toothpick comes out clean.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user VEIDS385.
In another bowl, whisk together the flour, sugar, baking powder, and salt.
Wash and pick over your blueberries. You could toss them in a bit of flour so that they do not sink, but I did not this time.
Add the dry ingredients to the wet ones.
And mix until just combined. Fold in the blueberries.
In a small bowl, fork together the butter, flour, and sugar until the mixture is crumbly.
Add the batter to muffin liners and sprinkle the top with the crumb mixture. Bake in a preheated 375 degree oven for 18 to 20 minutes or until a toothpick comes out clean.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user VEIDS385.
Nutritional Info Amount Per Serving
- Calories: 143.9
- Total Fat: 2.1 g
- Cholesterol: 36.1 mg
- Sodium: 220.4 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 1.1 g
- Protein: 2.8 g
Member Reviews