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Fresh fruit muffins, easily frozen or eaten any time of day. Try peaches, blueberries, strawberries, or my daughter’s favorite–chocolate chips.
Ingredients
- 1 ¾ cups all-purpose flour
- 1/3 cup white sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- 1 egg, lightly beaten
- 1/3 cup butter, melted
- 1 cup fresh blueberries
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.
Step 2
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit. Spoon batter into prepared muffin cups.
Step 3
Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.
Cook’s Note:
Finely chop the fruit and–depending on the fruit you're using–top it with a teaspoon of sugar, if desired. You can also use "Texas-size" muffin pans; this recipe will make 6 jumbo muffins.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 154 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat4g | 18% |
| Cholesterol30mg | 10% |
| Sodium247mg | 11% |
| Total Carbohydrate22g | 8% |
| Dietary Fiber1g | 3% |
| Total Sugars8g | |
| Protein3g | |
| Vitamin C1mg | 6% |
| Calcium82mg | 6% |
| Iron1mg | 6% |
| Potassium59mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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