Jordan's Blueberry Muffins
Jordan's Blueberry Muffins recipe
Yield
12 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| 1 | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
milk, low-fat
1% |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ½ | cups |
blueberries
|
|
| 1 | x |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 237 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
milk, low-fat
1% |
|
| 5 | ml |
vanilla extract
|
|
| 591 | ml |
blueberries
|
|
| 1 | x |
sugar
|
*
|
Directions
Preheat oven to 375℉ (190℃).
In a large mixing bowl, cream butter, sugar and eggs.
Sift dry ingredients together and add alternately with milk and vanilla to the creamed mixture.
Fold berries into the batter and spoon into greased muffin pan.
Sprinkle with sugar and bake 30 minutes.
