River's Bend Blueberry Muffins Recipe

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As the owner is a bed-and-breakfast, I'm always looking for new great-tasting breakfast recipes. So when I discovered this blueberry muffin recipe, it immediately became a "standard" with the country breakfast I serve my guests.

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River's Bend Blueberry Muffins Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 12 Servings

15 20 35

Ingredients

2 cups all-purpose flour
1-1/4 cups sugar
2 teaspoons baking powder
1 to 2 teaspoons ground nutmeg
Dash salt
2 eggs, lightly beaten
1/2 cup butter or margarine, melted
1/2 cup buttermilk
1/2 teaspoon vanilla extract
2 cups fresh blueberries

Directions

In a bowl, combine flour, sugar, baking powder, nutmeg and salt. Combine eggs, butter, buttermilk and vanilla; stir into dry ingredients just until moistened. Gently fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 1 dozen.

Nutritional Facts 1 serving (1 each) equals 255 calories, 9 g fat (5 g saturated fat), 56 mg cholesterol, 178 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as River's Bend Blueberry Muffins in Cookin' Up Country Breakfasts Cookbook , p72

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