Blueberry Spice Muffins Recipe

5 2 2
Publisher Photo

Blueberry Spice Muffins Recipe

Read Reviews
5 2 2
Publisher Photo
"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.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
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.
Originally published as Blueberry Spice Muffins in Quick Cooking July/August 2001, p59

Nutritional Facts

1 each: 172 calories, 6g fat (4g saturated fat), 33mg cholesterol, 246mg sodium, 26g carbohydrate (12g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Blueberry Spice Muffins in Quick Cooking July/August 2001, p59

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forBlueberry Spice Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kleinsasser1966 User ID: 7496695 204383
Reviewed Jul. 14, 2014

"Those muffins were beautiful, I added oil for the butter."

MY REVIEW
bubbles71 User ID: 3292625 204382
Reviewed Aug. 3, 2008

"These are tasty,easy to prepare and a little jazzier then the everyday blueberry muffin."

Loading Image