The Best Blueberry Muffins
These blueberry muffins have come to be a favorite of our out of town guests.
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2564 calories
360 g
626 g
108 g
46 g
63 g
1076 g
820 g
149 g
4 g
36 g
Nutrition Facts
Serving Size
1076g
Amount Per Serving
Calories 2564
Calories from Fat 948
% Daily Value *
Total Fat 108g
166%
Saturated Fat 63g
317%
Trans Fat 4g
Polyunsaturated Fat 7g
Monounsaturated Fat 29g
Cholesterol 626mg
209%
Sodium 820mg
34%
Total Carbohydrates 360g
120%
Dietary Fiber 16g
63%
Sugars 149g
Protein 46g
Vitamin A
76%
Vitamin C
60%
Calcium
72%
Iron
37%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 c. (1 stick) butter room temperature
  2. 1/2 c. granulated sugar
  3. 2 large eggs
  4. 1 tsp vanilla extract
  5. 2 tsp baking powder
  6. 1/4 tsp salt
  7. 2 1/2 c. blueberries (1/2 c. mashed with fork)
  8. 2 c. King Arthur all purpose flour
  9. 1/2 c. milk
  10. 1 T sugar mixed with 1 tsp. nutmeg
Instructions
  1. Preheat oven to 375 degrees. Grease regular muffin cups, including the area between each cup. I also use the stand on your own paper cups.
  2. Mix butter until creamy, beat in sugar until pale and fluffy. Beat in eggs one at a time. Beat in vanilla, baking powder and salt. Mix mashed berries into batter. Fold in remaining blueberries. Scoop batter into muffin cups. Fill to top. Sprinkle with sugar/nutmeg mixture. Bake 25 min or until toothpick or wooden skewer comes out with crumbs, not wet, not clean. Do not over bake. Cool in pan before removing.
Notes
  1. I like to use madagascar vanilla and King Arthur flour. I substituted unsweetened almond milk for the regular milk and they turned out the same.
Adapted from Dan Zynda
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calories
2564
fat
108g
protein
46g
carbs
360g
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Adapted from Dan Zynda
Mary Stefano http://marystefano.com/