Blueberry Pound Cake Muffins Recipe

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Blueberry Pound Cake Muffins
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  1. Preheat oven to 350. Line muffin tins w/cupcake liners. Foil liners work best.
  2. Beat together: butter, sugar, zest. Once blended well, add eggs, one at a time. Beat in cream. Add flour ONLY UNTIL COMBINED.
  3. Gently stir in blueberries, OR use frozen and drop into muffins – it works well because you can sprinkle them into muffins individually and not make the batter turn all blue!
  4. Notes:
  5. 1. Do not overfill the muffin liners with batter.
  6. 2. You can bake in 9x5 loaf pan rather than muffin tin.
  7. Bake until a toothpick test shows clean or about 25 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 544.74 Kcal (2281 kJ)
Calories from fat 353.59 Kcal
% Daily Value*
Total Fat 39.29g 60%
Cholesterol 150.19mg 50%
Sodium 586.23mg 24%
Potassium 96.53mg 2%
Total Carbs 44.38g 15%
Sugars 18.53g 74%
Dietary Fiber 3.14g 13%
Protein 5.8g 12%
Vitamin C 0.2mg 0%
Vitamin A 0.4mg 13%
Iron 1.9mg 11%
Calcium 96.7mg 10%
Amount Per 100 g
Calories 404.28 Kcal (1693 kJ)
Calories from fat 262.42 Kcal
% Daily Value*
Total Fat 29.16g 60%
Cholesterol 111.47mg 50%
Sodium 435.07mg 24%
Potassium 71.64mg 2%
Total Carbs 32.93g 15%
Sugars 13.75g 74%
Dietary Fiber 2.33g 13%
Protein 4.3g 12%
Vitamin C 0.2mg 0%
Vitamin A 0.3mg 13%
Iron 1.4mg 11%
Calcium 71.8mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.5
  • 15

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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