Homemade Blueberry Muffins

You can never have too many hor d'oeuvre recipes, so give Homemade Blueberry Muffins a try. Watching your figure? This lacto ovo vegetarian recipe has 171 calories, 2g of protein, and 6g of fat per serving. This recipe serves 18 and costs 28 cents per serving. A mixture of whole eggs, whole milk, sugar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 1324 people were impressed by this recipe. It is brought to you by Simply Scratch. From preparation to the plate, this recipe takes roughly 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 18%. This score is not so super. Try Homemade Blueberry Muffins, Otis Spunkmeyer Blueberry Muffins – what’s better than fresh blueberry muffins, and Blueberry Muffins with Blueberry Jam for similar recipes.

Servings: 18

Preparation duration: 20 minutes

Cooking duration: 18 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat your oven to 375 and line a muffin tin with 18 paper liners.In a large bowl beat the softened butter until smooth. Add in the cup of sugar and blend until pale yellow. Add eggs, one at a time and mix well after each egg is added.Next measure and add in the vanilla, baking powder and salt. Mix just until combined.Add in 1 cup of the flour, mix.1/4 cup of milk, blend.The remaining flour, mix and repeat with the remainder of the milk.Mix on medium speed until the batter is thick and smooth.Toss the blueberries in with a tablespoon of flour and stir.Add the blueberries to the batter and use a rubber spatula to fold the blueberries into the batter.Divide the muffin batter among 18 paper liners. Sprinkle with a little bit of turbinado sugar and then bake in a preheated oven for 15-18 minutes, rotating the pan halfway.Let cool slightly before serving.

 

Step by step:

1. Preheat your oven to 375 and line a muffin tin with 18 paper liners.In a large bowl beat the softened butter until smooth.

2. Add in the cup of sugar and blend until pale yellow.

3. Add eggs, one at a time and mix well after each egg is added.Next measure and add in the vanilla, baking powder and salt.

4. Mix just until combined.

5. Add in 1 cup of the flour, mix.1/4 cup of milk, blend.The remaining flour, mix and repeat with the remainder of the milk.

6. Mix on medium speed until the batter is thick and smooth.Toss the blueberries in with a tablespoon of flour and stir.

7. Add the blueberries to the batter and use a rubber spatula to fold the blueberries into the batter.Divide the muffin batter among 18 paper liners. Sprinkle with a little bit of turbinado sugar and then bake in a preheated oven for 15-18 minutes, rotating the pan halfway.

8. Let cool slightly before serving.

Nutrition Information:

covered percent of daily need

 

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