Ingredients
- ½ cup butter
- 1 ¼ cups sugar, plus 3 teaspoons
- 2 eggs
- 2 cups flour
- ½ teaspoon salt, optional
- 2 teaspoons baking powder
- ½ cup milk
- 2 cups blueberries, washed, drained and picked over
- 3 teaspoons sugar
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Nutritional Information
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Nutritional analysis per serving (12 servings)
264 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 43 grams carbohydrates; 1 gram dietary fiber; 25 grams sugars; 3 grams protein; 52 milligrams cholesterol; 175 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
12 muffins
Preparation
- Cream the butter and 1 1/4 cups sugar until light.
- Add the eggs, one at a time, beating well after each addition.
- Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
- Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
- Grease 12 large muffin cups, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees 30 minutes.
- Cool 30 minutes before removing. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
Dining and Cooking