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Nutmeg Blueberry Muffins Recipe
|Butter/Null||1⁄2 Cup (8 tbs), softened (Null)|
|Sugar/Null||17 Tablespoon (1 Cup Plus 1 Tablespoon, Divided)|
|Milk/Null||1⁄2 Cup (8 tbs) (Null)|
|Vanilla extract/Null||1 Teaspoon (Null)|
|All purpose flour/Null||2 Cup (32 tbs) (Null)|
|Baking powder/Null||2 Teaspoon (Null)|
|Salt/Null||1⁄4 Teaspoon (Null)|
|Unsweetened blueberries/Null||2 Cup (32 tbs) (Fresh / Frozen)|
|Ground nutmeg/Null||1⁄4 Teaspoon (Null)|
Serving size: Complete recipe
Calories 3109 Calories from Fat 957
% Daily Value*
Total Fat 109 g167.3%
Saturated Fat 63.8 g318.9%
Trans Fat 0 g
Cholesterol 676.2 mg
Sodium 1479.9 mg61.7%
Total Carbohydrates 499 g166.3%
Dietary Fiber 14.1 g56.5%
Sugars 292.7 g
Protein 45 g90.6%
Vitamin A 71.5% Vitamin C 47.9%
Calcium 100.5% Iron 86.2%
*Based on a 2000 Calorie diet
Add the eggs, one at a time, beating well after each addition.
Stir in the milk and vanilla.
Combine the flour, baking powder and salt; add to the creamed mixture just until moistened.
Fold in the blueberries.
Fill paper-lined muffin cups three-fourths full.
Combine the nutmeg and remaining sugar; sprinkle over the top.
Bake at 375 degrees for 25-30 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.