Blueberry Muffins
- Total Time
- 45 minutes
- Rating
- Notes
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Ingredients
- 5tablespoons unsalted butter
- 1large egg
- 6tablespoons sugar
- ½teaspoon salt
- 1tablespoon baking powder
- ½cup milk
- 1¾cups all-purpose flour
- 2cups fresh blueberries
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
240 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 4 grams protein; 246 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 400 degrees. Line a muffin pan with paper baking cups, or use a nonstick pan.
- Step 2
Melt the butter in a small pan. Then put it into a large bowl. Add egg and sugar, and whisk. Add all the remaining ingredients, and fold gently until they are mixed. Spoon the batter into the baking cups -- 6 for big muffins, 12 for little ones.
- Step 3
Bake in the middle of the oven until the muffins are slightly brown around the edges, about 30 minutes.
- Step 4
Let the muffins cool in the pan for 5 minutes before eating.
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Cooking Notes
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amw
this was not a written for beginner cooks. The muffin tin needs to be buttered. The butter needs to be cooled before the egg is mixed into it. The flour, baking pdr and salt need to be mixed in a separate bowl so that they are evenly mixed. The milk should be alternately mixed with the flour mixture into the sugar mixture. I made large (6) muffins at 375 degrees for 20-25 minutes and they were perfect. Also added 1/2t cinnamon
Annette
Although these muffins came out wonderfully, this was not a written for beginner cooks. The muffin tin needs to be buttered. The butter needs to be cooled before the egg is mixed into it. The flour, baking pdr and salt need to be mixed in a separate bowl so that they are evenly mixed. The milk should be alternately mixed with the flour mixture into the sugar mixture. I made large (6) muffins at 375 degrees for 25 minutes and they were perfect. Also added a 1/2 t cinnamon to the flour mix.
Annette Rachlin
Easy recipe to put together, but the baking temperature is way off. I baked 6 large muffins as instructed and the muffins came out dry as a bone. I think they would’ve done better at 375° for 20-25 minutes.
elizabeth
I also made these muffins using frozen blueberries, and added some orange zest for some freshness. Absolutely delicious, not too sweet. Quick treat!
Maureen
Made these this morning as 6 jumbo muffins, no changes to recipe except I used frozen rather than fresh blueberries. The batter was thick enough that they did not sink! Quick and simple to throw together, and had a nice crumb. I'd definitely make these again.
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