Rating: 3.5 stars
504 Ratings
  • 5 star values: 155
  • 4 star values: 101
  • 3 star values: 113
  • 2 star values: 100
  • 1 star values: 35
Caroline Wright

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Read the full recipe after the video.

Recipe Summary test

hands-on:
10 mins
total:
40 mins
Yield:
12 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Line 12 muffin cups with paper liners or coat with nonstick cooking spray. In a large bowl, whisk together the flour, baking powder, and salt.

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  • In a medium bowl, whisk together the granulated sugar, butter, milk, and eggs; add to the flour mixture and stir to combine. Fold in the blueberries (do not overmix).

  • Divide the batter among the prepared muffin cups and sprinkle with the turbinado sugar, if desired.

  • Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely or serve warm.

Nutrition Facts

221 calories; fat 9g; saturated fat 5g; cholesterol 56mg; sodium 189mg; protein 4g; carbohydrates 32g; sugars 15g; fiber 1g; iron 1mg; calcium 40mg.
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