Blueberry Muffins

I love the latest recipe of blueberry muffins from Cooks Illustrated, but I modified it to reduce  the amount of sugar it called for and increased the blueberries.  I also changed the recipe to 100% butter as it gives it a richer flavor.  I purchase frozen bags of Organic Wild Blueberries from Trader Joes and one 12 oz bag works perfectly per recipe.  Frozen blueberries thickens the batter and prevents the classic fall to the bottom syndrome, allowing me to increase the amount of berries in the batter.

You can also omit the additional complex step of creating a blueberry jam if you use the more intensely flavored wild blueberries.

Each recipe makes 12 regular sized muffins.

Nutrition Facts Serving Size 1 muffin Servings 12
Amount Per Serving
Calories 261 Calories from Fat 81.9
% Daily Value*
Total Fat 9.1g 13%
Saturated Fat 5.2g 26%
Trans Fat 0g
Cholesterol 52.5mg 17%
Sodium 330.3mg 14%
Total Carbohydrate 41.0g 13%
Dietary Fiber 1.4g 5%
Sugars 19.9g
Protein 4.6g 9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. wp-nutrition-label

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