Blueberry Muffins
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By Trevor Toeppe
Blueberry Muffins
Nice to grab on the way to work.
Updated at: Sat, 30 Dec 2023 19:31:29 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
35
High
Nutrition per serving
Calories340.1 kcal (17%)
Total Fat12 g (17%)
Carbs54.4 g (21%)
Sugars30.1 g (33%)
Protein5.1 g (10%)
Sodium268.6 mg (13%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
9 servings
Instructions
Step 1
Cream 1 stick of unsalted butter and 1 cup of sugar until light in the stand mixer mixing bowl.
Step 2
Add the 2 eggs, one at a time, beating well after each addition, add 1 teaspoon of vanilla extract.
Step 3
Turn on the stand mixer with the dough attachment and sift together 2 cups of flour, 1/2 teaspoon of salt and 2 teaspoons of baking powder, 1 teaspoon of cinnamon, 1 tablespoon of lemon zest, and add to the creamed mixture alternately with the 1/2 cup of buttermilk.
Step 4
Crush 1/2 cup blueberries with a fork, and throw in stand mixer, toss remaining blueberries in flour then add into stand mixer as well and let mix on speed 3 for about 5-10 minutes.
Step 5
Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins (don't be shy), and bake at 375 degrees for about 35-40 minutes or until browned.
Step 6
Remove muffins from tin and cool at least 30 minutes.
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