Rating: 3.5 stars
1054 Ratings
  • 1 star values: 74
  • 2 star values: 198
  • 3 star values: 210
  • 4 star values: 195
  • 5 star values: 377
Cynthia Nicholson

Gallery

Credit: James Baigrie

Recipe Summary

hands-on:
15 mins
total:
45 mins
Yield:
Serves 12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Line a 12-cup muffin tin with paper liners or coat it with cooking spray, vegetable oil, or butter.

    Advertisement
  • In a medium bowl, combine 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder, and salt. Add the butter and combine. In a second bowl, whisk together the milk, egg, and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy. Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter.

  • Fill each muffin cup 3/4 full. Sprinkle the batter with the remaining sugar. Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Serve warm.

Nutrition Facts

protein 3.4mg; calcium 73.9mg; 215 calories; calories from fat 36%; carbohydrates 31.2g; cholesterol 39.2mg; fat 8.8g; fiber 1.6g; iron 1.2mg; saturated fat 5.2g; sodium 143.3mg.
Advertisement
Advertisement