12
Serving
15min
PREP. TIME
20min
COOK TIME
INGREDIENTS
2 cups flour
1 tbsp. baking powder
1 cup plus 2 tsp. sugar, divided
¼ tsp. ground cinnamon
½ cup Keller’s Creamery Unsalted Butter, softened
2 eggs, slightly beaten
1 tsp. vanilla extract
1/3 cup milk
1 cup fresh blueberries or raspberries
STEPS
- Preheat oven to 350°F. Spray muffin tins with non-stick cooking spray. Combine flour and baking powder in a medium bowl; set aside. Mix 2 tsp. sugar with cinnamon; set aside.
- Cream remaining 1 cup sugar with butter on medium speed in the bowl of an electric mixer. Add eggs, one at a time; scraping sides between each addition. Add vanilla.
- Add flour mixture alternating with milk, scraping bowl between additions. Begin and end with flour mixture. Beat the batter on high speed for 30 seconds. Stir in berries.
- Spoon batter into prepared muffin tins; sprinkle with reserved cinnamon sugar. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the muffins comes out clean. Serve warm or at room temperature with additional butter, if desired.
NUTRITION FACTS » 1 SERVING
Calories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 240
Fat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 g
Cholesterol . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 mg
Carbohydrates . . . . . . . . . . . . . . . . . . . . . . . . . . 35 g
Protein . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 g
Sodium . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115 mg
Dietary Fiber . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 g