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Blueberry muffins
print recipe
Makes 6 servings


    • 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


Baking Directions:

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.If you prefer standard-size muffins, spoon the batter into twelve 2 1/2-inch muffin cups and bake in a 375 degree F oven about 20 minutes or until golden.  Cool in muffin cups on wire rack 5 minutes. Remove from muffin cups; serve warm.