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Plump Blueberry Muffins

Ingredients
  Flour 2 Cup (32 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Baking powder 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Egg 1
  Milk 1 Cup (16 tbs)
  Butter/Margarine / salad oil 3 Tablespoon, melted and cooled
  Grated lemon rind 1⁄2 Teaspoon
  Blueberries 1 Cup (16 tbs)
  Sugar 2 Tablespoon, mixed with 1/8 teaspoon cinnamon
  Cinnamon 1⁄8 Teaspoon, mixed with 2 tablespoons sugar
Directions

GETTING READY
1. Take a 2 ¾ inch muffin pan and grease it.
2. Preheat oven to 400° F.

MAKING
3. Take a big mixing bowl, add flour, 1/3rd cup sugar, nutmeg, baking powder and salt and mix well.
4. Take a small bowl, add eggs, milk, lemon rind and butter and whisk well. Add to flour mixture and stir till dry ingredients become damp.
5. Stirring very little, add blueberries. Transfer to prepared pans, filling each with 3/4th. Top with sugar-cinnamon mixture and bake for half an hour till top turns slightly brown.

SERVING
6. Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Blueberry
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Your rating: None
4.003335
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1915 Calories from Fat 460

% Daily Value*

Total Fat 52 g80.3%

Saturated Fat 29.6 g148.2%

Trans Fat 0 g

Cholesterol 330.8 mg110.3%

Sodium 2325.1 mg96.9%

Total Carbohydrates 326 g108.8%

Dietary Fiber 11.2 g44.8%

Sugars 124.8 g

Protein 41 g82%

Vitamin A 33.7% Vitamin C 29.4%

Calcium 145.7% Iron 82.4%

*Based on a 2000 Calorie diet

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Plump Blueberry Muffins Recipe