Blueberry Muffins Recipe
These soft, delicious Blueberry Muffins are simple and perfect for breakfast, snack or after-school treat. They're filled with blueberries and topped with coarse sugar making them irresistible.
Preheat the oven to 375.
Add butter and sugar in a medium bowl and beat until smooth. One at a time, add each egg, blending in between. Mix in vanilla.
In a separate bowl, sift flour, salt and baking powder. Add to sugar mixture, a little bit at a time, alternating with the 1/2 cup milk.
Using a fork, crush 1/2 cup of your blueberries and add to your batter. Fold in the remaining blueberries.
Divide batter among a lined 12 cup muffin tin. Sprinkle sugar over the tops and bake at 375 degrees for about 30 minutes.
Remove from muffin tin and allow to cool at least 30 minutes.
TRIED & TRUE FINDINGS:
- DIFFICULTY: easy
- HOW MANY DOES IT FEED: 12 muffins
- ANY CHANGES MADE: used 1/8 cup coarse sugar in place of standard sugar
- ANY SUGGESTIONS FOR NEXT TIME: none
Calories: 264kcalCarbohydrates: 43gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 48mgSodium: 180mgPotassium: 148mgFiber: 1gSugar: 25gVitamin A: 305IUVitamin C: 2.4mgCalcium: 59mgIron: 1.2mg