• 1 Package (6 ounces) Driscoll's Blueberries
  • 2 Cups plus 1 tablespoon all-purpose flour, divided
  • 1 Tbsp. baking powder
  • 1/2 Tsp. salt
  • 3/4 Cup sugar
  • 1 Cup milk
  • 4 Tablespoons (1/2 stick) unsalted butter, melted
  • 1 Tsp. vanilla extract
  • 2 large eggs
  1. PREHEAT oven to 375°F.
  2. PREPARE a 12-cup muffin pan by buttering, coating with cooking spray, or by lining with paper liners.
  3. PLACE blueberries into a small bowl.
  4. ADD 1 tablespoon flour.
  5. TOSS blueberry mixture gently until berries are lightly coated with flour.
  6. SET ASIDE blueberries.
  7. PLACE eggs into a large bowl.
  8. WHISK eggs thoroughly.
  9. ADD sugar, milk, butter, and vanilla.
  10. WHISK to combine ingredients.
  11. SET ASIDE egg mixture.
  12. PLACE remaining 2 cups flour into a medium bowl.
  13. ADD baking powder and salt.
  14. MIX to combine ingredients.
  15. POUR flour mixture over egg mixture.
  16. STIR batter just until combined. Do not over mix.
  17. ADD blueberries.
  18. FOLD batter gently to incorporate berries AND be careful not to break berries open.
  19. DIVIDE batter evenly between muffin cups.
  20. BAKE for about 25 minutes or until muffins are golden and a toothpick inserted in center muffin comes out clean.
  21. COOL in pan 5 minutes.
  22. REMOVE muffins from pan.
  23. SERVE warm OR ALLOW to cool completely on wire rack.
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Serving Size:

1 muffin (79g)

Calories 170
Total Fat 6 g
Saturated Fat 3 g
Cholesterol 45 mg
Sodium 510 mg
Total Carbohydrates 28 g
Dietary Fiber 1 g
Sugar 11 g
Protein 4 g