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Blueberry Spice Muffins Recipe

100% would make again

"These nicely spiced blueberry muffins are a pleasant complement to an informal brunch or as a special treat for breakfast," notes Faye Hintz, a reader from Duarte, California.

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12 Servings
Prep: 15 min. Bake: 20 min.

Ingredients

1-3/4 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
3/4 cup milk
1/3 cup butter, melted
1-1/4 cups fresh or frozen blueberries
TOPPING:
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Directions

In a bowl, combine the dry ingredients. Combine egg and milk. Add egg mixture and butter to dry ingredients; stir just until moistened. Fold in blueberries.
Fill greased or paper-line muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 172 calories, 6 g fat (4 g saturated fat), 33 mg cholesterol, 246 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

Blueberry Spice Muffins published in Quick Cooking July/August 2001, p59

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas