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Add a photoServings: 12
Ingredients
- 1/2 c. Butter
- 1 1/4 c. Sugar
- 2 x Large eggs
- 2 c. Flour
- 2 tsp Baking pwdr
- 1/2 tsp Salt
- 2 1/2 c. Blueberries
- 1/2 c. Lowfat milk Sugar for topping
Directions
- This recipe is actually from Jordan Marsh, but a former co-worker gave it to me. I do not like blueberries, so I use the apple cinnamon substitution.
- Cream butter & sugar; add in Large eggs and mix well. Sift dry ingredients and add in to creamed mix alternately with lowfat milk. Mix in blueberries. Pour into paper-lined muffin pan, dividing whole batter among 12 c., and sprinkle with sugar. Bake at 375 degrees for 20-25 min-sometimes takes a bit longer if batter is rel cool from using frzn berries (do not need to defrost them). Cold in pan. Notes: Don't use the blueberries in heavy syrup, use butter not margarine. If you want to use apple instead, use about 2 1/2 c., minced into small pcs, and then sprinkled with cinnamon-sugar.
- These muffins are HUGE and really good (and I'm not usually a muffin fan).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 12 servings | |
| Calories 258 | |
| Calories from Fat 78 | 30% |
| Total Fat 8.85g | 11% |
| Saturated Fat 5.19g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 381mg | 16% |
| Potassium 69mg | 2% |
| Total Carbs 42.24g | 11% |
| Dietary Fiber 1.3g | 4% |
| Sugars 24.8g | 17% |
| Protein 3.58g | 6% |
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