Giant Blueberry Muffins

Recipe by: Makers of LACTAID® Brand Products

Print Recipe

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

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

A dozen blueberry muffins with fresh blueberries

Ingredients

2 cups all-purpose flour

3/4 cup granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2 beaten eggs

3/4 cup LACTAID® Reduced Fat Milk

1/2 cup melted butter or cooking oil*

1 tablespoon finely shredded orange peel

1 cup fresh blueberries or frozen blueberries, thawed

Coarse sugar (optional)

Preparation

Preheat oven to 350 degrees F. Lightly grease six 3 1/2-inch muffin cups or line with large paper bake cups. Set aside.
In a medium bowl stir together flour, 3/4 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 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 2/3 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 1/2-inch muffin cups and bake in a 375 degree F oven about 20 minutes or until golden.
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