Blueberry Spice Muffins
A simple and delicious blueberry muffin recipe from The Penzey's spice catalog (Back to School 2011 edition). The only adaptation I made was to triple the sugar topping.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/3 cup butter melted
- 3/4 cup milk
- 1/2 cup sugar
- 1 egg lightly beaten
- 3 tbsp sugar
- for the muffins
- 1 3/4 cup flour
- 2 1/2 teasp baking powder
- 2 teasp cinnamon
- 1/2 teasp salt
- 1/2 teasp nutmeg
- 1 1/4 cup blueberries
- for the spice topping
- 1 1/2 teasp cinnamon
- Carbohydrate 51.4413114255688 g
- Cholesterol 32.1661443041748 mg
- Fat 6.07450869497402 g
- Fiber 1.56146114433474 g
- Protein 3.77217908357966 g
- Saturated Fat 3.55305991547751 g
- Serving Size 1 1 Serving (113g)
- Sodium 62.3677985193112 mg
- Sugar 49.879850281234 g
- Trans Fat 0.545381863706689 g
- Calories 270 calories
Preheat the oven to 400 degrees F. For the muffins: Combine the dry ingredients in a large bowl. In a small bowl, combine the egg and the milk and then add this mixture to the dry ingredients along with the melted butter. Stir until just moistened and the fold in the blueberries. Fill greased or paper-lined muffin cups 2/3 full. For the topping: Combine the topping ingredients and sprinkle over the batter. Bake at 400 degrees F for 16-20 minutes or until browned and springy or a toothpick that doesn't hit a blueberry comes out clean. Cool a few minutes in the pan and then remove to a wire rack.
