Giant Blueberry Muffins
Treat yourself to these giant lactose-free muffins loaded with blueberries.
Recipe by LACTAID® Brand
Prep | Cook | Total |
|---|
Servings |
|---|
Ingredients
2 cups all-purpose flour
¾ cup granulated sugar
2 ½ teaspoons baking powder
½ teaspoon salt
2 beaten eggs
¾ cup LACTAID® Reduced Fat 2% Lactose-Free Milk
½ cup melted butter or cooking oil*
1 tablespoon finely shredded orange peel
1 cup fresh blueberries or frozen blueberries, thawed
Coarse sugar (optional)
Directions
Preheat oven to 350 degrees F. Lightly grease six 3 ½-inch muffin cups or line with large paper bake cups. Set aside.
In a medium bowl stir together flour, ¾ cup sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
In a small bowl combine eggs, LACTAID® Reduced Fat 2% Lactose-Free Milk, butter or oil, and orange peel (if using). Add all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
Spoon batter into prepared muffin cups, filling each about ⅔ full. If desired, sprinkle with coarse sugar.
Bake in a 350 degree F oven about 30 minutes or until golden.
Cool in muffin cups on wire rack 5 minutes.
Remove from muffin cups; serve warm.
Nutrition Facts
Serving Size
1 muffin
Amount Per Serving
Calories | 445 |
Total Fat | 21g |
Calories from Fat | 180 |
Saturated Fat | 2g |
Cholestrol | 74mg |
Sodium | 398mg |
Total Carbohydrate | 60g |
Dietary Fiber | 1g |
Sugars | 30g |
Protein | 7g |
Calcium | 148mg |
Notes
If you prefer standard-size muffins, spoon the batter into twelve 2 ½-inch muffin cups and bake in a 375 degree F oven about 20 minutes or until golden.
© Copyright 2007, Meredith Corporation. All Rights Reserved.
Related Recipes
Keep exploring our recipe hub for more lactose-free recipes you can make using LACTAID® products. If we don't make it, we'll show you how to substitute a similar ingredient in your favorite recipe! Check out our simple conversion chart to help you swap traditional dairy ingredients for LACTAID® products.
