Blueberry Hill Muffins
From a new blueberry cookbook I just got, these sound good for my two blueberry lovin' guys! I like that they have very little butter in them...cant wait to try them out! It doesnt say how many it makes so Im guessing at 6.
Yield
12 servingsPrep
20 minCook
12 minReady
35 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggs
beaten |
*
|
| ¾ | cup |
brown sugar
|
*
|
| 11/2 | cups |
cake flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | cup |
milk
|
|
| 1 | tablespoon |
butter
melted |
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
cake flour
|
|
| 11/2 | cups |
blueberries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
eggs
beaten |
*
|
| 177 | ml |
brown sugar
|
*
|
| 1.3 | l |
cake flour
|
|
| 15 | ml |
baking powder
|
|
| 118 | ml |
milk
|
|
| 15 | ml |
butter
melted |
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
cake flour
|
|
| 1.3 | l |
blueberries
|
|
Directions
1 Preheat oven to 425º. 2 Mix egg, sugar and milk, then add butter. 3 Sift together dry ingredients and combine with wet mixture. 4 Toss blueberries lightly in flour, then gently fold them into batter. 5 Grease and flour muffin pans. 6 Fill them about 2/3rds full. 7 Bake about 12 minutes. 8 Serve muffins hot, with fresh butter.
