Frozen Blueberry Muffins
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
24 muffins
- Serves:
- 24
ingredients
- 946.36 ml all-purpose flour
- 19.71 ml baking powder
- 2.46 ml salt
- 236.59 ml butter, softened
- 473.18 ml sugar
- 4 eggs
- 236.59 ml milk
- 9.85 ml vanilla extract
- 473.18 ml unsweetened frozen blueberries
-
TOPPING
- 29.58 ml sugar
- 2.46 ml ground nutmeg
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 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.
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RECIPE SUBMITTED BY
AshleyP
hamilton, 83
<p><br /><br />I live in a small town in texas.Not much to do here, So I have found a hobby in cooking.Which I love.I want to go to culinary school in Dallas.</p>