Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 39 Times
The World’s #1 Collection of Cookbook Recipes Online
New Recipes on Cookstr: Black Bean Feijoada Over Spicy Rice | Spice Route Chicken | Portobello “Pizza” Margherita | Fish in Foil with Zucchini Ribbons
Blueberry Breakfast Muffins
Cookbook
Yield : Makes 1 dozen
Ingredients
- 2 tablespoons unsalted butter, for the muffin tins
- 2 cups all-purpose flour
- 1 cup blueberries
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 eggs, beaten
- 2 tablespoons unsalted butter, melted
- 1 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
Directions
Preheat the oven to 400°F. Butter a muffin tin and set aside. In a small bowl, toss ¼ cup of the flour with the blueberries and set aside. In a large mixing bowl, combine the remaining 1¾ cups flour, sugar, baking powder, and salt. Using a wooden spoon, blend in the buttermilk, eggs, and melted butter.
Fold in the lemon zest and vanilla and mix just until smooth. Gently fold in the blueberries. Fill the muffin cups two-thirds full.
Bake for 20 minutes, or until golden brown. Cool on a wire rack for 2 to 3 minutes before removing from the pan. Serve the muffins warm.
© 1997 Christopher Idone
Nutritional Information
Nutrients per serving
Nutritional information is based on a serving size of 1 muffin.
161 kcal
10 % daily value
8 % daily value
2 % daily value
82 mg
10 mg
4 g
8 g
1 g
25 g
46 mg
350 mg
3 g
5 g
7 % daily value
