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Michele Doyle: "Delicious made with fresh blueberries!" Read More
10Ingredients
40Minutes
130Calories
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Ingredients
US|METRIC
20 SERVINGS
- 2 cups all purpose flour (plus 2 tablespoons)
- 2 tsp. baking powder
- 1/2 cup sugar (plus two tablespoons)
- 1 tsp. salt
- 1/2 cup unsalted butter (melted)
- 1 egg (room temperature and beaten)
- 3/4 cup milk (skim or 1%, plus one tablespoon)
- 2 cups blueberries (frozen, thawed)
- 2 Tbsp. brown sugar
- 2 Tbsp. white granulated sugar
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Directions
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NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories130Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol25mg8% |
Sodium180mg8% |
Potassium55mg2% |
Protein2g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber<1g3% |
Sugars9g |
Vitamin A4% |
Vitamin C4% |
Calcium6% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(8)
Deaf Pavlov 10 months ago
Way too salty. Also very dry. If I would have added enough milk to make it not so incredibly dry, I would have had to overmix them. Then I would have just ended up with flat/tough muffins.
Lauri Grasse 3 years ago
I used fresh blueberries and the batter was very thin. They were more like biscuits than muffins.
russ gerde 3 years ago
very nice! quick and easy! i used up some (not so) fresh berries from my ice box... and finished the top with sprinkles of turbinado sugar...
Tonijean 3 years ago
I think there needed to be a disclaimer about using fresh blueberries instead of thawed frozen. I think that would have added the liquid this batter needed. I even added a little more milk to help. As it was the batter was way too thick and took forever to cook. At some point (like 1-1/2 hours) I just needed to call it and give up the ghost. Flavor was yummy, but it lacked the liquidity it needed. Be warned! Don’t use fresh blueberries!
Karin Odegard 4 years ago
I cut the sugar by about half because I knew I wanted to do the topping and they were delicious. Even my “only eats a half muffin” toddler ate almost 2! I used fresh blueberries and they were decently tart. I imagine if my berries were sweet some lemon juice wouldn’t go amiss. But definitely going to make again and the tip on the page to fill empty cups with water worked a treat. (We left the middle two empty of batter).