TNT-Blueberry Muffins
TNT-Blueberry Muffins recipe
Yield
14 servingsPrep
15 minCook
20 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
buttermilk
|
|
| ½ | cup |
butter
or margarine, |
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 2 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 ½ | cups |
blueberries
fresh or dry packed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
buttermilk
|
|
| 118 | ml |
butter
or margarine, |
|
| 591 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 13 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 355 | ml |
blueberries
fresh or dry packed |
|
Directions
In small bowl, combine buttermilk, butter and eggs until blended.
In large bowl, combine flour, sugar, baking powder and salt.
Make well in center.
Add wet mixture, stirring until flour mixture is just moistened.
Fold in blueberries.
Spoon batter into greased muffin cups, filling ⅔ full.
Bake in preheated 400 oven 20 minutes or until tops are golden and wooden pick inserted in center comes out clean.
Remove from pan.
Serve warm or cool on wire rack.
