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.
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 12 servings

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 McCormick® Pure Vanilla Extract
  • 2 cups fresh blueberries

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.

Directions

  1. 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.
Originally published as River's Bend Blueberry Muffins in Cookin' Up Country Breakfasts Cookbook 1994, p72

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.

Reviews for River's Bend Blueberry Muffins

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Sep. 22, 2014

"Used scant 1 tsp nutmeg and scant 1 tsp cinamon. Delicious."

MY REVIEW
Reviewed Oct. 3, 2008

"These are so good! I didn't care for the nutmeg flavor so I omitted it the second time I made them. Very Good!"

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