Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| 3 c. Hy-Vee flour | ||
| 1 c. Hy-Vee granulated sugar | ||
| 1 tbsp. Hy-Vee baking soda | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee ground nutmeg | ||
| ½ c. cold Hy-Vee butter, diced | ||
| 2 Hy-Vee large eggs | ||
| 1 c. Hy-Vee skim milk | ||
| 2 c. blueberries (fresh or frozen) | ||
| 2 tbsp. packed Hy-Vee brown sugar | ||
| 2 tbsp. Hy-Vee butter, melted |
Directions
- Preheat oven to 400 degrees. Line muffin tins with liners or spray with non-stick cooking spray.
- Combine flour, granulated sugar, baking soda, salt and nutmeg. Cut in 1/2 cup cold, diced butter. Remove 3/4 cup of the mixture and reserve for crumb topping.
- Combine eggs and milk in a small bowl. Add to flour mixture, mixing until just combined; batter should be lumpy. Fill each muffin cup 3/4 full.
- Combine reserved flour mixture with brown sugar. Add 2 tablespoons melted butter and mix until crumbly. Sprinkle crumb mixture over muffin batter.
- Bake 12 to 15 minutes or until lightly browned. Cool on wire rack.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 40mg
- Sodium: 290mg
- Total Carbohydrates: 32g
- Protein: 4g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 2%
0%
Iron 6%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Comfort Foods Cookbook.