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Giant Blueberry Muffins

Average: 5 (309 votes)
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A dozen blueberry muffins with fresh blueberries

Ingredients

2 cups all-purpose flour

,

¾ cup granulated sugar

,

2 ½ teaspoons baking powder

,

½ teaspoon salt

,

2 beaten eggs

,

½ cup melted butter or cooking oil*

,

1 tablespoon finely shredded orange peel

,

1 cup fresh blueberries or frozen blueberries, thawed

,

Coarse sugar (optional)

Lactaid 2% Reduced Fat Milk Front of Package

LACTAID® Reduced Fat 2% Lactose-Free Milk


Directions

1.

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

2.

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.

3.

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.

4.

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

5.

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

6.

Cool in muffin cups on wire rack 5 minutes.

7.

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.

Nutrition Facts

Serving Size

1 muffin

Amount Per Serving

Calories

Total Fat

Calories from Fat

Saturated Fat

445

21g

180

2g

Cholestrol

Sodium

Total Carbohydrate

Dietary Fiber

74mg

398mg

60g

1g

Sugars

Protein

Calcium

30g

7g

148mg

Amount Per Serving

Calories

Total Fat

Calories from Fat

Saturated Fat

Cholestrol

Sodium

445

21g

180

2g

74mg

398mg

Total Carbohydrate

Dietary Fiber

Sugars

Protein

Calcium

60g

1g

30g

7g

148mg