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

Pat's Blueberry Muffins Recipe

Read Reviews (1)
4.13 1
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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 2 cups King Arthur Unbleached 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(1)

AVERAGE RATING
   (8)
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5 Star
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4 Star
 (1)
3 Star
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2 Star
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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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