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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Blueberry Muffins

Makes: 12 servings Yield: 12 muffins
Prep 15 mins Cool 5 mins Bake 375°F 20 mins
Blueberry Muffins
Ingredients
  • 2  cups  all-purpose flour
  • 3/4  cup  sugar
  • 2 1/2  teaspoons  baking powder
  • 1/2  teaspoon  salt
  • 2  beaten eggs
  • 3/4  cup  milk
  • 1/2  cup  melted butter (no substitutes)
  • 1  tablespoon  finely shredded orange peel
  • 1  cup  fresh or frozen blueberries, thawed
  •  Coarse sugar (optional)
Directions

1. Preheat oven to 375 degrees F. Grease twelve 2-1/2-inch muffin pan cups. Set aside.

2. Stir together flour, the 3/4 cup sugar, baking powder and salt in a medium mixing bowl. Make a well in the center of dry mixture; set aside.

3. Combine eggs, milk, butter, and orange peel; add all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.

4. Spoon batter into prepared muffin cups, filling each almost full. If desired, sprinkle tops with coarse sugar. Bake in preheated oven 20 minutes or until golden. Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups. Makes 12.

Nutrition Facts (Blueberry Muffins)
  • Servings Per Recipe 12,
  • cal. (kcal) 215,
  • Fat, total (g) 9,
  • chol. (mg) 58,
  • sat. fat (g) 6,
  • carb. (g) 29,
  • fiber (g) 1,
  • pro. (g) 4,
  • vit. A (RE) 0,
  • vit. C (mg) 2,
  • sodium (mg) 185,
  • calcium (mg) 81,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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