Bonnie's Blueberry Muffins

⁽¹⁾

I saw this recipe in "Taste of Home" magazine.They are served at a B&B.This is blueberry season in Ohio.The muffins are easy to make and I think the nutmeg gives them a wonderful taste and smell.

30 minutes Prep: 10 minutes Cook: 20 minutes

606 calories per serving view nutrition facts

1 dozen suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	cups	flour, all-purpose
2/3	cup	sugar
1	tablespoon	baking powder
1/2	teaspoon	salt
2	large	eggs
1	cup	milk
1/3	cup	butter	melted
1	teaspoon	nutmeg	ground
1	teaspoon	vanilla extract
2	cups	blueberries	fresh or frozen
1	x	butter	melted
1	x	sugar

Directions

In a mixing bowl, combine flour, sugar, baking powder and salt.

In another bowl, beat eggs.

Blend in milk, butter, nutmeg and vanilla; pour into dry ingredients and mix just until moistened.

Fold in blueberries.

Fill greased or paper-lined muffin cups two-thirds full.

Bake at 375 for 20-25 minutes.

Brush tops with melted butter and sprinkle with sugar.

Reviews

I saw this recipe in "Taste of Home" magazine.They are served at a B&B.This is blueberry season in Ohio.The muffins are easy to make and I think the nutmeg gives them a wonderful taste and smell.
over 6 years ago by ohbonnie

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 279g

Amount per Serving

Calories 606 30% of calories from fat

	% Daily Value*
Total Fat 20.0g	31%
Saturated Fat 12.0g	58%
Trans Fat 0.0g
Cholesterol 151mg	50%
Sodium 467mg	19%
Total Carbohydrate 96.0g	32%
Dietary Fiber 4.0g	14%
Sugars 44.0g
Protein 12.0g	25%

Vitamin A	15%		Vitamin C	12%
Calcium	17%		Iron	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to boiled beef

Last Recipes Viewed

Recipe Bite

Asparagus: The Herald of Spring

by Mark R. Vogel

Chefs and gourmets the world over eagerly await the arrival of spring. No other time of year can match the bounty of...

Member Review

Chicken and Pasta Salad

This recipe is advertised at "2" servings. I made enough (I thought) for 3 following the recipe. The quantity is more for 6 servings. Also, I poured the dressing over all approximately 2 hours before serving, added about 3/4 cup chopped basil & parsley. Served with garlic bread.

Reviewed by kitchenfun