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Bonnie's Blueberry Muffins Recipe

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I combined a favorite yellow cake recipe with a muffin recipe to come up with this light, sweet muffin when we first opened the restaurant in 1980. At that time, we were the only ones int he area who served muffins. Now many restaurants feature homemade muffins, but somehow my blueberry variety has always remained a favorite with our guests.—Bonnie Ebenhoeh, Heritage House, Chesaning, Michigan
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/3 cup butter, melted
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen blueberries
  • Additional melted butter and sugar

Nutritional Facts

1 serving (1 each) equals 204 calories, 7 g fat (4 g saturated fat), 52 mg cholesterol, 271 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat eggs. Blend in the milk, butter, nutmeg and vanilla; add to dry ingredients. Stir just until moistened. Fold in blueberries.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes. Brush tops with additional melted butter; sprinkle with sugar. Yield: 1 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Bonnie's Blueberry Muffins in Taste of Home April/May 1994, p51

Nutritional Facts

1 serving (1 each) equals 204 calories, 7 g fat (4 g saturated fat), 52 mg cholesterol, 271 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Bonnie's Blueberry Muffins

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (1)
2 Star
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MY REVIEW
Reviewed Jan. 28, 2014

I had to make these tonight and I am so happy I did...Love them.

MY REVIEW
Reviewed Jul. 8, 2011

These are great! They are moist and taste wonderful. Wold make again and again.

MY REVIEW
Reviewed Jul. 21, 2010

To dense...more cakelike then muffins, taste was not bad..but won't make again.

MY REVIEW
Reviewed Jun. 20, 2010

These are really wonderful. They're not crumbly, they're soft and moist. I made them in with a extra-large muffin pan...bake on 350 degrees for 35 mins.

It could be a great change of pace for a child's lunch....muffin, hard boiled egg, piece of fruit or fruit salad and milk. Yummm!

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