Frozen Blueberry Muffins Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 24
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 eggs
- 1/2 teaspoon ground nutmeg
- 2 cups sugar
- 4 cups all-purpose flour
- 1 cup milk
- 1 cup butter softened
- 2 teaspoons vanilla extract
- 2 tablespoons sugar
- topping:
- 2 cups frozen unsweetened blueberries
- Carbohydrate 17.61700306898 g
- Cholesterol 22.6965277947091 mg
- Fat 8.51443923220181 g
- Fiber 0.572034732536831 g
- Protein 3.59206774777798 g
- Saturated Fat 5.27509272851337 g
- Serving Size 1 1 serving (87g)
- Sodium 5300.47667670824 mg
- Sugar 17.0449683364432 g
- Trans Fat 0.659948073208038 g
- Calories 162 calories
Directions 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 375degrees 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. Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter. Originally published as Frozen Blueberry Muffins in Quick Cooking May/June 1998, p18 Nutritional Facts 1 muffin equals 238 calories, 9 g fat (5 g saturated fat), 57 mg cholesterol, 209 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein. Print Add to Recipe Box Email a Friend
