Blueberry Cake Muffins Recipe

Name: Blueberry Cake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 1 1/2 tsp. baking powder; 1/4 tsp. salt; 1/2 c. butter or margarine; 1 c. granulated sugar; 2 eggs (unbeaten); 1 tsp. vanilla; 1/2 c. milk; 1 c. fresh or thawed frozen, drained blueberries; confectioners sugar

Servings: persons

2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter or margarine
1 c. granulated sugar
2 eggs (unbeaten)
1 tsp. vanilla
1/2 c. milk
1 c. fresh or thawed frozen, drained blueberries
confectioners sugar

1
Preheat oven to 375u00b0.
2
Line 18 muffin pan with paper liners or grease them well.
3
Sift flour with baking powder and salt.
4
Mix together butter, granulated sugar, eggs and vanilla about 4 minutes.
5
Add flour mixture, alternating with milk; beat until smooth.
6
Fold in blueberries.
7
Scoop about 1/4 cup batter into muffin cups.
8
Bake 20 to 25 minutes or until golden brown.
9
Let cool.
10
Sprinkle with confectioners sugar.

1013

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. flour, 1 1/2 tsp. baking powder, 1/4 tsp. salt, 1/2 c. butter or margarine, and more.

Yes, Blueberry Cake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Cake Muffins

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