FROZEN BLUEBERRY MUFFINS
This is a really good recipe! I've made it quite a few times now, for bake sales, breakfast, etc. I am putting it here so I dont have to keep searching for it.
Provided by AshleyP
Categories Breakfast
Time 40m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, baking powder and salt. In a large bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries.
- Fill greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Yield: about 2 dozen.
- Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
- * When I made these the batter was VERY thick.I found it easier to use a ice cream scoop to fill muffin cups.
Nutrition Facts : Calories 238.9, Fat 9.1, SaturatedFat 5.4, Cholesterol 52.8, Sodium 194.1, Carbohydrate 36, Fiber 0.9, Sugar 18.9, Protein 3.7
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