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Mom's Breakfast Berry Muffins

 
89

Blackberry Muffins recipe

Yield

16

servings

Prep

25

min

Cook

20

min

Ready

45

min

Trans-fat Free, High Fiber
 

Ingredients

½ cup butter
2 large eggs
1 ⅛ cups sugar
3 cups all-purpose flour
divided
3 teaspoons baking powder
½ teaspoon salt
1 pinch baking soda
*
1 cup milk
1 teaspoon vanilla extract
2 cups 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

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Comments

Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 86329% of calories 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?

 

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