Maine Blueberry Muffins
Yield
1 dozenPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
all-purpose flour
|
|
1 | cup |
whole-wheat flour
|
|
½ | cup |
sugar
|
|
1 | tablespoon |
baking powder
|
|
½ | teaspoon |
salt
|
|
½ | teaspoon |
cinnamon
|
|
½ | cup |
butter
melted |
|
½ | cup |
milk
|
|
2 | large |
eggs
|
|
½ | teaspoon |
vanilla extract
|
|
2 | cups |
blueberries
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
all-purpose flour
|
|
237 | ml |
whole-wheat flour
|
|
118 | ml |
sugar
|
|
15 | ml |
baking powder
|
|
2.5 | ml |
salt
|
|
2.5 | ml |
cinnamon
|
|
118 | ml |
butter
melted |
|
118 | ml |
milk
|
|
2 | large |
eggs
|
|
2.5 | ml |
vanilla extract
|
|
473 | ml |
blueberries
|
Directions
Combine dry ingredients.
Melt butter. After butter has cooled slightly, stir in milk then eggs and vanilla.
Add egg mixture to dry ingredients.
Stir until well moistened.
Stir in berries. Spoon batter into greased muffin tin.
Sprinkle with sugar. Bake 15 minutes at 375℉ (190℃).