Nancy’S Blueberry Muffins Recipe

Name: Nancy’S Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cup Flour; 3 teaspoons Baking Powder; 1/2 teaspoons Salt; 1/4 cups Butter Or Margarine; 1/2 cups Sugar; 1 whole Egg; 3/4 cups Milk Or Buttermilk; 1 teaspoon Vanilla; 1 cup Blueberries, Fresh Or Frozen; 1 Tablespoon Flour; Icing Sugar For Dusting (optional)

Servings: persons

1-3/4 cup Flour
3 teaspoons Baking Powder
1/2 teaspoons Salt
1/4 cups Butter Or Margarine
1/2 cups Sugar
1 whole Egg
3/4 cups Milk Or Buttermilk
1 teaspoon Vanilla
1 cup Blueberries, Fresh Or Frozen
1 Tablespoon Flour
Icing Sugar For Dusting (optional)

1
In a large bowl, put flour, baking powder and salt. Stir together and make a well in center, set aside. In another bowl, cream butter and sugar together. Beat in egg until smooth. Mix in milk and vanilla. Pour into the well (in your dry ingredients) and stir just to moisten, batter will be lumpy. Stir blueberries together with 1 Tablespoon of flour and gently fold into batter. Fill greased muffin cups 3/4 full. Bake in 400F degree oven for about 25 minutes or until nicely golden brown. Place muffin tin on cooling rack and let sit for 10 minutes before you take muffins out of pan. Take muffins out of pan and put on cooling rack to finish cooling completely. When cooled completely dust with icing sugar. Serve and enjoy!

672

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 1-3/4 cup Flour, 3 teaspoons Baking Powder, 1/2 teaspoons Salt, 1/4 cups Butter Or Margarine, and more.

Yes, Nancy’S Blueberry 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.

Nancy’S Blueberry Muffins

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