Recipe by Nora Donovan
"I got this recipe from my grandmother in New Jersey. They fit the title, because they are out of this world!"
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1 1/2 cups
These muffins were quick and economical to make - I halved the recipe and added a little more vanilla (not on purpose, I spilled) and about 1/4 cup more blueberries than called for, and they were DELICIOUS! My husband and son are devouring them as I type this, and I will DEFINITELY make these again (and again and again). If your blueberries all fall to the bottom, try rinsing them BEFORE coating them with flour next time. If your batter isn't rising - perhaps your baking powder is stale. Keep it in the fridge, and buy fresh every four months or so. It goes stale fairly quickly, so buy small containers unless you do a LOT of baking.
These muffins are fantastic with chopped apricots, and with chopped apples and dates :)
This recipe gets 5 stars with the following changes 1) use buttermilk instead of milk and 2) decrease baking powder to 2 1/2 teaspoons.
I have never tried blueberry muffins from scratch before, but after making this recipe, I will never buy boxed muffins again! These were so delicious! I halved the recipe and only made 12, the only thing I did differently was I only used 1/2 of the Baking Powder that the recipe called for, but they turned out wonderfully!! To keep the blueberry's from sinking, I rinsed them and then immediately floured them. Then right before I added them to the batter, I floured them a little bit more. They didn't sink at all! What a great recipe! ~Amy
Forget all those negative reviews, this was the best - definitely a keeper. Very light in flavor and low fat! Make sure to use fresh blueberries and I substituted butter for margarine and it turned out fine. MMMMMmmm....
These muffins were very easy to make, and smelled delicious in the oven. The taste was kind of bland, definitely not "out of this world." We ate them, but I don't think I'd make them again.
My husband loves blueberry muffins so I thought I'd give this recipe a try. However, I have to say I must agree with the other two and three star reviews. Even after substituting buttermilk for the milk and decreasing the baking powder to compensate for the switch I found these to be bland and lacking flavor. Plus, they didn't really have that nice puffy muffin shape I'm used to even after baking these in a Texas sized muffin tin. What a waste of ingredients! I definitely won't be making these again....
Awesome Blueberry Muffins!
I have to be honest.. I found these muffins WAY too sweet.. so unless youve got a major sweet tooth, I'd avoid these
* Percent Daily Values are based on a 2,000 calorie diet.
Alienated Blueberry Muffins
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 24
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