Use chicken drumettes in this delicious chicken meal. Please take note that if you have a lot of chicken pieces or prefer more sauce, you can double the amount.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 standard muffins |
Ingredients
- 1 ¾ cups all-purpose flour
- ⅓ cup white sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- 1 egg, lightly beaten
- ⅓ cup butter, melted
- 1 cup fresh blueberries
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups, or line them with muffin liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, and butter; mix until ingredients are moistened. Do not overmix. Stir in fresh fruit. Spoon batter into prepared muffin cups.
- Bake in preheated oven until the tops spring back when lightly touched, 20 to 25 minutes. Serve warm.
- Finely chop the fruit and–depending on the fruit you’re using–top it with a teaspoon of sugar, if desired. You can also use “Texas-size” muffin pans; this recipe will make 6 jumbo muffins.
Nutrition Facts
| Calories | 154 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 247 mg |
| Sugars | 8 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Good base recipe but better with vanilla and lowering the temperature to 375.
Not a fan. I had to add more milk and I also added cranberry’s and blueberry’s but still very bland. Will look for another recipe
This is a good, basic recipe that can work with almost any fruit, I would think. I used fresh strawberries. Being early winter, they weren’t very sweet, so I could have added more sugar to the batter. I also only got 10 muffins from this recipe, and that was purposely making them smaller than normal. I will keep this as a quick, go to recipe that can be tweaked many different ways.
Nice and dense like a scone and not too sweet. Since the batter is quite thick it seems like you could also bake them like drop biscuits.
I followed the recipe to the T. 400 degree was way to high. I baked at that temperature pre heated for 12 minutes and it burn just a bit. My kids loved them. Not sugary at all. The fruit was the sugary part of it. Next time I will lower temp, add cinnamon, and vanilla extract, and cover tops with bits of sugar.
They were really good. They were a bit dry. Next time I will add more milk. I used diced apples and added a teaspoon of cinnamon and a dash of all spice. I also mixed some dark brown sugar and butter and swirled on top and topped with oats. I also followed another’s review and baked at 350 for 20 minutes and they were cooked to perfection.
IT WAS SOOOO GOOD!!!
Delicious flavor with a soft crumb. I loved the crisp top. Definitely cut the fruit smaller than half an inch.
These muffins are bland at best. I won’t be making them again.
Made with freshly picked strawberries. Excellent results, followed the recipe to the letter. One observation, these tend to not store well, past a few days, at least for me. They can be frozen and defrosted successfully, however.
A breakfast muffing the whole family loves! The favorites in our house are blueberry, chocolate chip and plain. The only problem is how quick they go!
I gave it 5 stars with the following changes: I added 1 banana, vanilla & cinnamon. I switched out 1 cup of white flour for whole wheat flour, used canola oil instead of melted butter. The crumb was light and fully, not dry at all. I think this would be good with any fruit or chocolate chips as the poster suggested. Thanks for a great base recipe!
11.10.18 I added strawberries and some white chocolate chips. I used buttermilk since I had it on hand, and considering the batter was very, very thick, I did add more of it. The texture isn’t quite muffin, but it also isn’t like a biscuit, as many others have stated. I can see adding either some vanilla or almond extract which I think will ramp up the flavor. considerably. These were so very simple to make and pretty darn tasty that they deserve another try to get them up to 5 stars. Not totally unhappy today with how they turned out.
Not sure if it was just me or the recipe but these came out very dry and not much flavor to it.
Taste great and easy to make especially with blueberries it makes it taste amazing
This is my first attempt at a recipe from this site. They turned out ok but i think I might add a bit more sugar next time. The blueberries added good flavour but if you had a bite without any fruit, it was very bland.
The major difference with how I made these, is that I made mine gluten-free. I just used gluten free all purpose flour and gluten free baking powder. I also used different fruit. Instead of blueberries, I used strawberries, mangoes, and peaches. They were quite tasty. I found that the texture is more like a biscuit rather than a muffin, but it was still good. I will definitely make these again
wow! very simple & delicious ! I did take the suggestion of cooking @ 375 F. I made 1/2 a batch of blueberry & 1/2 a batch of mini chocolate chip . They went fast!
I made these muffins couple times so far and everyone absolutely loves them. I will continue making them in the future. The only thing different I’ve done so far is to add a handful of white chocolate chips in with the blueberries. And voila , heaven . Two thumbs up
It was taste but only 1/3 cup of sugar didn’t cut it for the amount of flour and others ingredients. Since the fresh blueberries are sour the muffins were kind of sour with the little sugar that is required . Next time I do, I would recommend more sugar.
Best blueberry muffins ever; I would have given 5 stars, but I doubled the blueberries and added a teaspoon of vanilla. I also used bread flour instead of regular all-purpose, and sifted all the dry ingredients before adding the wet, then folded in the blueberries. But, basic recipe is spot-on. Even my husband, who will not usually touch a muffin, has already eaten 2 since making yesterday, so I’m going to try strawberry muffins next!