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Pat's Blueberry Muffins Recipe
Pat's Blueberry Muffins Recipe photo by Taste of Home

Pat's Blueberry Muffins Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup plus 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup fresh or frozen blueberries, thawed
  • 1 egg
  • 1 cup 2% milk
  • 1/4 cup butter, melted

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.

Directions

  1. In a large bowl, combine the flour, sugar, baking powder and salt. Add blueberries. In another bowl, beat egg and milk; stir in butter. Stir into dry ingredients just until moistened.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 1 dozen.
Originally published as Pat's Blueberry Muffins in Taste of Home April/May 1998, p31

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.

Reviews for Pat's Blueberry Muffins

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (2)
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MY REVIEW
Reviewed May. 7, 2011

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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