These are thin pancakes in the Danish tradition that call for an ebelskiver cast iron pan. With warm servings of butter. might be stuffed with a fruit filling or rolled in powdered sugar.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- ½ cup butter
- 2 cups all-purpose flour
- 1 ¼ cups white sugar
- 2 eggs
- ½ cup milk
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups fresh blueberries
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour muffin pan or use paper liners.
- Sift flour, baking powder, and salt together and set aside.
- Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
- Fill muffin cups 2/3 full. Bake in the preheated oven for 25 to 30 minutes.
Nutrition Facts
| Calories | 252 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 249 mg |
| Sugars | 23 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Made exactly as set out in the recipe! The first batch came out so yummy that my family asked me to make more! This was so easy! A keeper for sure!
These muffins are so tasty and the perfect amount of sweetness. I changed a few things, I added oil instead of butter and I added a little bit of sugar on top. Other than that it turned out great definitely making this again
I’ve made this several times now in both muffin cups and in a 9×13 pan. Both with and without additions or changes. By itself this is a delicious recipe. Consistent every time. I do add almond extract. Just a teaspoon. It works out well as is or with additions. It’s now my go-to recipe.
It was perfection! Never saw my Mom run so fast to breakfast before!
Yummy Add extra blueberry
These are the best muffins I’ve ever had! My husband and kids all commented on the crispy top and I ended up having to hide them so they wouldn’t all get eaten in one night! I made two batches exactly as the recipe is written, one batch with raspberries, and two loaves of bread (one chocolate chip and one cranberry) because I was tired of scooping into the muffin tins. The loaves baked for about an hour at the same temp as the muffins and are delicious!
Don’t listen to Aunt Blanche she will give you diabetes! I just made these they came out nice and cake like. I agree with some of reviewers that it would have been a bit bland had I not have modified this so here is what I did. I cut the sugar down to 1/2 cup sugar (I think next time I make this I will go up to 3/4 cup) I added 1/2 tsp vanilla and I zested a lemon. Since I cut the sugar down so much I made a streusel top with cinnamon, brown and white sugars. I understand the amount of sugar in the the original recipe because fresh blueberries can be very tart.
I’ve made these once before according to the recipe and they were great. This time I experimented. I used 1/2 wheat flour and 1/2 white flour. Used 1/2 EVOO & 1/2 canola oil. Increased blueberries to 1 cup. Batter was very thick. Added 1/2 cup nonfat plain yogurt to get batter consistency right. Folded in grated zucchini, nuts and blueberries. Baked 25 minutes, clean toothpick removed from oven and let cool. Removed muffins after pan cooled enough to handle but warm enough not to stick. Finished cooling on a rack. Ate one and had to have another, super moist and delicious. Hope they taste as fresh in the morning!
Turned out terrific! Only added a Tsp of vanilla to the recipe.
Love this recipe. Have another batch in the oven right now. The only change I made is to add some vanilla, but even without it, these are great. i usually make them on Sunday, freeze the finished product, and grab a couple every day on my way out the door.
EASY AND GOOD for you!
So I’m giving this 3 stars but I’m aware that this might be a little harsh. I actually made this with frozen blueberries instead of fresh. But the thing I actually noticed about them is that they had a weird butter taste to them when they were done. They also sort of deflated.
Soooo gooood
Fabulous
Very light , large and tasty muffins.
I had to sub frozen blueberries for fresh (slightly thawed), half and half for milk, and supplement some of the butter with unsalted butter, but even then this was still pretty tasty!
I used this recipe with huckleberries, which are a bit tarter than blueberries. I increased the berries to 2 cups, added a teaspoon of vanilla, and reduced the sugar to 1/3 cup (not *by* 1/3 cup, but *to* 1/3 cup.) With those modifications, the muffins were fantastic — just the right amount of berries and sweetness. I rated the recipe 4 stars instead of 5 because while it was a delicious starting point, I think if I’d used the amount of sugar recommended in the recipe the muffins would have been inedibly sweet.
These muffins are delicious!! My 4 boys devoured them in no time. I followed the reviews of others and decreased the sugar to 1 cup and I added 1tsp vanilla, I also threw in a few extra blueberries. I used fresh blueberries. Cooked them in my mini muffin pan for about 15 minutes. This made 24 mini muffins. Will be making them again…soon!!!
This is a fantastic recipe. I added one teaspoon vanilla, only because I add it to everything.
My family devoured these muffins. They are remarkable. They baked perfectly and taste AMAZING ??. I doubled the recipe and also made mini muffins. I would definitely recommend this recipe. I also used cake flour to cook in mine.
I’ve never had muffins stick to a pan this badly. And they have very little flavor. Very disappointing.