1. Preheat the oven to 375 degrees.
2. In a medium sized mixing bowl, cream together until light the butter, sugar and salt. Add the eggs one at a time, beating well after each addition. Add the baking powder, then add the flour alternately with the milk, beating well after each addition. Mash 1/2 cup of blueberries and add them to the batter. Stir in the vanilla at the end, along with the whole blueberries.
3. Mound the batter into 12 lightly greased or paper-lined muffin cups, filling each completely to the top (actually over the top; the batter is thick enough that it’ll hold its shape). Sprinkle with sugar or cinnamon-sugar, if desired.
4. Bake the muffins for 30 minutes or until a cake tester inserted in the center of one comes out clean. Remove the muffins from the oven, and after 5 minutes remove them from the pan to cool completely on a rack, or gently flip them sideways in the pan. (Muffins left in the pan will steam, creating a tough crust.)
Note comment in #4 above!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Muffin (96g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 91 (69%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 92.3mg||28 %|
|Sodium 4695.8mg||162 %|
|Potassium 112.4mg||3 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 5.9g|
|Protein 3.5g||5 %|
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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: 131
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