River’s Bend Blueberry Muffins

Name: River's Bend Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 1 dozen.
Ingredients: 2 cups all-purpose flour; 1-1/4 cups sugar; 2 teaspoons baking powder; 1 to 2 teaspoons ground nutmeg; Dash salt; 2 large eggs, lightly beaten; 1/2 cup butter or margarine, melted; 1/2 cup buttermilk; 1/2 teaspoon vanilla extract; 2 cups fresh blueberries

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.

Ingredients

2 cups all-purpose flour
1-1/4 cups sugar
2 teaspoons baking powder
1 to 2 teaspoons ground nutmeg
Dash salt
2 large eggs, lightly beaten
1/2 cup butter or margarine, melted
1/2 cup buttermilk
1/2 teaspoon vanilla extract
2 cups fresh blueberries

Directions

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.

Nutrition Facts

1 each: 255 calories, 9g fat (5g saturated fat), 56mg cholesterol, 178mg sodium, 41g carbohydrate (24g sugars, 1g fiber), 4g protein.

Reviews

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Average Rating:

kbabe819

Sep 22, 2014

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

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!