You will never need another blueberry muffin recipe again. Wild Maine blueberries gently folded into a sweet, well balanced dough and coated with a very generous crumb topping - they.are.perfection.
Preheat the oven to 400 degrees
Grease muffin cups
Combine all dry ingredients
Take the frozen butter and grate it along the cheese grater, careful to do it quickly before it melts
Mix, loosely, the wet ingredients into the dry ones and add blueberries. Do not overnmix or they will become dry and dense.
Fill muffin tin almost to the top (at least 3/4 the way).
Top with crumb topping and bake for 20-25 minutes until a toothpick inserted comes out clean. Enjoy!
To make them even more moist and fluffy, grate 2 tbsp of frozen butter right into the cold batter!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (97g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 240 | ||
Calories from Fat: 66 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0.7mg | 0 % | |
Sodium 1616.1mg | 56 % | |
Potassium 59.7mg | 2 % | |
Total Carbohydrate 43g | 13 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 41.8g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 240
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