Breakfast Blueberry or Cherry Muffins
Blueberry or Cherry Muffins recipe
Yield
12 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
sifted |
|
| 4 | teaspoons |
baking powder
|
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
blueberries
frozen or fresh; cherries can be canned, drained or tart cherries |
|
| 2 | large |
eggs
|
|
| ½ | cup |
butter
melted |
|
| 1 | cup |
milk
|
|
| Cinnamon and sugar topping | |||
| ⅛ | teaspoon |
cinnamon
|
|
| ½ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
sifted |
|
| 2E+1 | ml |
baking powder
|
|
| 177 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
blueberries
frozen or fresh; cherries can be canned, drained or tart cherries |
|
| 2 | large |
eggs
|
|
| 118 | ml |
butter
melted |
|
| 237 | ml |
milk
|
|
| Cinnamon and sugar topping | |||
| 0.6 | ml |
cinnamon
|
|
| 118 | ml |
sugar
|
|
Directions
Place paper cups in ungreased muffin tins.
Sift dry ingredients together in large bowl.
Add blueberries or cherries to dry mix and mix until well coated.
In a small bowl, beat eggs well.
Add melted butter and milk.
Quickly stir liquid mixture into dry mix.
Do not overmix as overblending will cause a tough texture.
Fill muffin cups ¾ full, and sprinkle lightly with cinnamon topping.
Bake at 400-F for 20 minutes until brown.
