Giant Blueberry Muffins

Ingredients

• Servings: 6
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 beaten eggs
• 3/4 cup lactaid® reduced fat milk
• 1/2 cup melted butter or cooking oil
• 1 tablespoon finely shredded orange peel
• 1 cup fresh blueberries or frozen blueberries, thawed
• coarse sugar (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f. lightly grease six 3 1/2-inch muffin cups or line with large paper bake cups. set aside.
• in a medium bowl stir together flour, 3/4 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 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 2/3 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.