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Giant Blueberry Muffins

Recipe by:

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

Yield: 6 servings
Prep Time:
Cook Time:
Total Time:
A dozen blueberry muffins with fresh blueberries

2 cups all-purpose flour

3/4 cup granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2 beaten eggs

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)

  1. Preheat oven to 350 degrees F. Lightly grease six 3 1/2-inch muffin cups or line with large paper bake cups. Set aside.
  2. 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.
  3. 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.
  4. 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.

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.
© Copyright 2007, Meredith Corporation. All Rights Reserved.

Nutritional Facts

Serving Size: 1 Muffin

Amount Per Serving

Calories 445
Total Fat 20.88g
Calories from Fat 179.88kcal
Saturated Fat 2.22g
Cholestrol 74.17mg
Sodium 398.02mg
Total Carbohydrate 60.31g
Dietary Fiber 1.36g
Sugars 30.47g
Protein 7.20g
Calcium 147.63mg

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