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Gwyneth's Blueberry Muffins Recipe

Even though there's no oil in this recipe, these muffins come out perfectly moist with the perfect rise every time. Fill the muffin tins to the top with batter for the perfect muffin top.

Course Breakfast
Cuisine American
Keyword muffin
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 servings
Calories 226 kcal

Ingredients

  • 8 tablespoons unsalted butter melted and cooled
  • 2 large eggs Gwyneth calls for organic, I used Omega-3 fortified
  • 1/2 cup milk I used non-fat
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1 teaspoon kosher salt Gwyneth calls for fine, I used kosher
  • 2 1/2 cups blueberries

Instructions

  1. Preheat the oven to 375 degrees. Prepare a12 tin muffin tin with liners or spray with non-stick cooking spray.

  2. Whisk together the butter, eggs and milk in a medium bowl. In a large bowl, whisk flour, 3/4 cup sugar, baking powder and salt. Stir wet ingredients into dry ingredients then gently fold in blueberries. 

  3. Divide the batter evenly among the muffin tins. Bake for 25-30 minutes or until an inserted toothpick tests clean. Eat warm with more butter (my daughter’s favorite way) or at room temperature.

Recipe Notes

Lightly adapted from Gwyneth Paltrow's My Father's Daughter Cookbook

Nutrition Facts
Gwyneth's Blueberry Muffins Recipe
Amount Per Serving (1 muffin)
Calories 226 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 48mg 16%
Sodium 211mg 9%
Potassium 153mg 4%
Total Carbohydrates 33g 11%
Dietary Fiber 1g 4%
Sugars 16g
Protein 3g 6%
Vitamin A 6.1%
Vitamin C 3.6%
Calcium 5.9%
Iron 6.9%
* Percent Daily Values are based on a 2000 calorie diet.