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Mom's Breakfast Berry Muffins

Mom's Breakfast Berry Muffins

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Submitted by HKmary

Blackberry Muffins recipe

YIELD

16 servings

PREP

25 min

COOK

20 min

READY

45 min

Ingredients

½ 118
CUP ML BUTTER
2 2
LARGE LARGE EGGS
1 ⅛ 266
CUPS ML SUGAR
3 7.1E+2
CUPS ML ALL-PURPOSE FLOUR
divided
3 15
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
1 1
PINCH PINCH BAKING SODA *
1 237
CUP ML MILK
1 5
TEASPOON ML VANILLA EXTRACT
2 473
CUPS ML BLACKBERRIES
or blueberries

Directions

Preheat oven to 400℉ (200℃). Grease 2 12 cup muffin pans, or use liners.

In a large bowl cream butter with sugar and add eggs.

Reserve 3 tablespoons of the flour and combine the remaining flour with baking powder, salt and baking soda.

Combine milk and vanilla.

Alternately add the milk and flour mixture to the creamed butter and egg mixture.

Sprinkle reserved flour over berries and gently fold berries into the mixture.

Fill each muffing cup ¾ full and sprinkle tops with sugar if desired.

Bake 15 to 20 minutes, until done.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 863 29% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 172mg 57%
Sodium 522mg 22%
Total Carbohydrate 46g 46%
Dietary Fiber 6g 26%
Sugars g
Protein 32g
Vitamin A 22% Vitamin C 25%
Calcium 19% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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