Giant Blueberry Muffins

Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes

Nutritional Facts

Serving Size:

1 muffin

Calories from Fat:

180

Calories:

445

Total Fat:

21g

Saturated Fat:

Cholestrol:

74mg

Sodium:

398mg

Dietary Fiber:

Total Carbohydrate:

60g

Sugars:

30g

Protein:

Calcium:

148mg

Source:

Makers of LACTAID® Brand Products

Treat yourself to these giant lactose-free muffins loaded with blueberries.

Yields/Serves:

servings

Ingredients:

2 cups all-purpose flour

¾ cup granulated sugar

2 ½ teaspoons baking powder

½ teaspoon salt

2 beaten eggs

Preheat oven to 350 degrees F. Lightly grease six 3 ½-inch muffin cups or line with large paper bake cups. Set aside.

In a medium bowl stir together flour, ¾ cup sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.

In a small bowl combine eggs, LACTAID® Reduced Fat 2% Lactose-Free Milk, butter or oil, and orange peel (if using). Add all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.

Spoon batter into prepared muffin cups, filling each about ⅔ full. If desired, sprinkle with coarse sugar.

Bake in a 350 degree F oven about 30 minutes or until golden.

Cool in muffin cups on wire rack 5 minutes.

Remove from muffin cups; serve warm.

Notes

If you prefer standard-size muffins, spoon the batter into twelve 2 ½-inch muffin cups and bake in a 375 degree F oven about 20 minutes or until golden.
© Copyright 2007, Meredith Corporation. All Rights Reserved.

Notes:

BS Card Influencer:

Recipe by LACTAID® Brand

@LACTAID

Ingredients Right Side:

¾ cup LACTAID® Reduced Fat 2% Lactose-Free Milk

½ cup melted butter or cooking oil*

1 tablespoon finely shredded orange peel

1 cup fresh blueberries or frozen blueberries, thawed

Coarse sugar (optional)