Blueberry Muffins II

Blueberry Muffins Ii

You’re in the kitchen whipping up some muffins for your family and you’ve got blueberries on hand. What do you do? You whip up these yummy Blueberry Muffins II recipe! This is a vegan, gluten free, dairy-free recipe that’s perfect for breakfast or any time of day!

Recipe Summary test Servings: 18 Yield: 18 muffins

Ingredients:

2 cups all-purpose flour

1 ¼ cups white sugar

½ cup butter

2 ½ cups fresh blueberries

2 teaspoons baking powder

½ teaspoon salt

2 eggs

¼ cup white sugar

¼ cup milk

Instructions:

Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners.

In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time and mix in.

Mix flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries.

Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar. Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove from oven and wait 20 minutes to remove from pans.

Nutrition Facts:

Per Serving: 182 calories; protein 2.4g; carbohydrates 30.5g; fat 5.9g; cholesterol 34.5mg; sodium 164.7mg.

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