Gold Medal Blueberry Muffins
Recipe: #19165
May 20, 2015
Categories: Blueberry, Birthday, Brunch Oven Bake, Vegetarian, Flour, Sugar, Muffins, Kosher Dairy, more
"This recipe, which was a blue-ribbon winner at the Illinois State Fair, appeared in Gold Medal Flour ads in the early 1930s. Adapted from Gold Medal Century of Success cookbook. 3/4 cup well-drained frozen berries may be substituted for the cup of fresh berries."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (68.6 g)
- Calories 158.7
- Total Fat - 5.9 g
- Saturated Fat - 1.2 g
- Cholesterol - 19.6 mg
- Sodium - 313.3 mg
- Total Carbohydrate - 23.2 g
- Dietary Fiber - 0.9 g
- Sugars - 6.5 g
- Protein - 3.5 g
- Calcium - 114.9 mg
- Iron - 0.5 mg
- Vitamin C - 1.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 400° F.
Step 2
Grease 12 muffin cups on bottom only.
Step 3
Stir egg, milk and oil together.
Step 4
Add flour, sugar, baking powder and salt.
Step 5
Mix just until combined and all flour is moistened. Batter will be lumpy and very thick.
Step 6
Fold in berries.
Step 7
Spoon into muffin cups (each should be 3/4 full).
Step 8
Bake until golden brown, about 20-25 minutes.
Step 9
Remove from pans immediately. Be careful; muffiins are very tender.
Tips
No special items needed.
1 Reviews
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