Blueberry Muffins
If you have about 40 minutes to spend in the kitchen, Blueberry Muffins might be an awesome lacto ovo vegetarian recipe to try. For 31 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 209 calories, 4g of protein, and 6g of fat. This recipe serves 20. 18 people have made this recipe and would make it again. If you have flour, eggs, granulated sugar, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. It works well as a very budget friendly breakfast. With a spoonacular score of 21%, this dish is not so great. Otis Spunkmeyer Blueberry Muffins – what’s better than fresh blueberry muffins, Amazingly Blueberry-ey Blueberry Muffins, and Blueberry Muffins with Blueberry Jam are very similar to this recipe.
Servings: 20
Preparation duration: 15 minutes
Cooking duration: 25 minutes
Ingredients:
4 1/2 teaspoons baking powder
1 teaspoon baking soda
2 cups fresh blueberries (2 half-pints)
2 cups buttermilk, shaken
2 extra-large eggs, lightly beaten
3 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon kosher salt
1 1/2 teaspoons grated lemon zest
1/4 pound (1 stick) unsalted butter, melted and cooled
Equipment:
muffin tray
oven
bowl
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 350 degrees. Line muffin tins with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full. Bake the muffins for 20 to 25 minutes, until golden brown.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees. Line muffin tins with paper liners.
3. Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients.
4. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
5. Bake the muffins for 20 to 25 minutes, until golden brown.
Nutrition Information:
covered percent of daily need
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