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

Best Brunch Muffins

Makes: 15 servings Yield: 15 muffins
Prep 20 mins Bake 375°F 20 mins
Best Brunch Muffins
  • 2  cups  all-purpose flour
  • 2/3  cup  granulated sugar
  • 1  tablespoon  baking powder
  • 1  teaspoon  ground nutmeg
  • 1/2  teaspoon  salt
  • 2  eggs
  • 1  cup  milk
  • 1/3  cup  butter, melted
  • 1  teaspoon  vanilla
  • 1 1/2  cups  fresh or frozen blueberries, rinsed, drained, and patted dry
  •  Melted butter
  •  Coarse sugar or granulated sugar

1. Preheat oven to 375 derees F. Grease fifteen 2-1/2-inch muffin cups or line with paper bake cups; set aside.

2. In a medium bowl, stir together flour, the 2/3 cup sugar, the baking powder, nutmeg, and salt. Make a well in the center of flour mixture; set aside.

3. In a small bowl, beat eggs. Stir in milk, the 1/3 cup melted butter, and vanilla. Add egg mixture all at once to flour mixture. Stir mixture just until moistened (batter should be lumpy). Gently fold in blueberries.

4. Spoon batter into prepared muffin cups, filling each three-fourths full. Bake for 20 to 25 minutes or until tops of muffins are golden brown.

5. Place muffin pans on wire racks. Brush tops of muffins with additional melted butter; sprinkle with coarse sugar. Remove muffins from cups. Serve warm. Makes 15 muffins.

From the Test Kitchen
  • Prepare and bake the muffins; cool. Place in an airtight container and freeze for up to 3 months. Thaw the muffins, covered, at room temperature. Wrap the muffins in foil and bake in a 350 degree F oven about 10 minutes or until heated through.
Nutrition Facts (Best Brunch Muffins)
  • Servings Per Recipe 15,
  • cal. (kcal) 166,
  • Fat, total (g) 6,
  • chol. (mg) 42,
  • sat. fat (g) 4,
  • carb. (g) 25,
  • fiber (g) 1,
  • pro. (g) 3,
  • vit. A (IU) 194,
  • vit. C (mg) 1,
  • sodium (mg) 176,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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