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Yummy and golden, these muffins are packed with plenty of berries and are a great addition to a brunch menu. But at our house, muffins aren't relegated to mornings - we also enjoy them for supper or for snacks anytime. -Patricia Throlson, Clear Lake, Minnesota.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 164 calories, 5 g fat (3 g saturated fat), 31 mg cholesterol, 351 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Pat's Blueberry Muffins in Taste of Home April/May 1998, p31
Big Batch Baked GoodsWe 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
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
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Reviewed on May. 07, 2011 by S.L.F.
I love to use butter milk in cake type baked goods, they always seem so much moister. If I were to do that in this recipe, how much would I have to cut the butter amount or would I have to?
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