HUCKLEBERRY MUFFIN RECIPE RECIPES

Name: Frozen Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: about 2 dozen.
Ingredients: 4 cups all-purpose flour; 4 teaspoons baking powder; 1/2 teaspoon salt; 1 cup butter, softened; 2 cups sugar; 4 large eggs, room temperature; 1 cup 2% milk; 2 teaspoons vanilla extract; 2 cups frozen unsweetened blueberries; TOPPING:; 2 tablespoons sugar; 1/2 teaspoon ground nutmeg

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FROZEN BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT

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Ardyce Piehl of Wisconsin Dells, Wisconsin relates, "These moist muffins are chock-full of blueberries. I keep frozen berries on hand-it's so convenient to be able to fold them frozen into the muffin batter."

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield about 2 dozen.

Number Of Ingredients 12

Ingredients

4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
1 cup 2% milk
2 teaspoons vanilla extract
2 cups frozen unsweetened blueberries
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground nutmeg

Steps:

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 24 greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375° until a toothpick comes out clean, 20-25 minutes. Cool in pan for 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 238 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 209mg sodium, CarbohydrateContent 36g carbohydrate (19g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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