Wild Blueberry Muffin Recipe

A delicious muffin with blueberry filling.
Wild Blueberry Muffin picture

Summary

Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings12
CuisineCourse
TasteMethod
DishMain Ingredient
Interest Group

Ingredients

 All purpose flour2 Cup (32 tbs)
 Baking powder2 Teaspoon
 Brown sugar1⁄2 Cup (8 tbs)
 Salt1⁄2 Teaspoon
 Nutmeg1⁄2 Teaspoon
 Cinnamon1⁄2 Teaspoon
 Milk1⁄2 Cup (8 tbs)
 Vegetable oil1⁄3 Cup (5.33 tbs)
 Eggs2
 Blueberry cake and pastry filling1 Can (10 oz)

Nutrition Facts

Serving size

Calories 208 Calories from Fat 67

% Daily Value*

Total Fat 8 g11.6%

Saturated Fat 1.3 g6.6%

Trans Fat 0 g

Cholesterol 36.2 mg12.1%

Sodium 166.6 mg6.9%

Total Carbohydrates 32 g10.7%

Dietary Fiber 1 g4%

Sugars 14 g

Protein 4 g7%

Vitamin A 1% Vitamin C 0.02%

Calcium 8.2% Iron 6.9%

*Based on a 2000 Calorie diet

Directions

Preheat your oven to 375 degrees. Grease your muffin pan and set it aside. Stir the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg in medium bowl until well-blended and set it aside. Place the milk, oil and eggs in a bowl and beat the mixture with a whisk until it is well blended. Add to the mixture of flour and spices and then stir until the dry ingredients are no longer dry. Stir in the Solo blueberry filling. Scoop the muffin batter into muffin cups, filling cups three quarters of the way full. Bake for twenty to twenty-five minutes, or until a toothpick dipped into the center comes away clean. Cool muffins in a pan on a wire rack for two minutes. Remove muffins from the pan and cool on a rack ten minutes. Serve warm.
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