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Aunt Blanche's Blueberry Muffins
SUBMITTED BY:
BEVY
PHOTO BY:
ashley
"These are delicious and cake-like. I always double the recipe and make huge Texas style muffins."
RECIPE RATING:
Read Reviews
(109)
Review/Rate This Recipe
Original recipe yield 1 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter
2 cups all-purpose flour
1 1/4 cups white sugar
2 eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries
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DIRECTIONS
Preheat 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 at 350 degrees F (175 degrees C) for 25 to 30 minutes.
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REVIEWS
Reviewed on Nov. 28, 2005 by yummy
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yummy
Nov. 28, 2005
This recipe tasted great, but wasn't quite what I was looking for. I now understand the "cake-like" reference - they come out dense, moist, and filling, not fluffy like I was looking for. They taste delicious, however. I only put a cup of sugar instead of 1 1/4 and it came out just right - I don't like my muffins to be super sweet. Other than that, I followed the recipe exactly, except that I reserved 1/4 of the flour to coat the blueberries so as to avoid them popping during cooking.
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23 users found this review helpful
This recipe tasted great, but wasn't quite what I was looking for. I now understand the...
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Reviewed on Jul. 7, 2004 by
KELLY25
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KELLY25
Jul. 7, 2004
Choose this recipe!!! :) Trust me there is no better recipe out there then this! With a few changes to increase their healthy nature they are amazing! The first time I made these muffins I followed the recipe to a T, although after making it the third time I felt that they were becoming to sweet tasting, and I found they were a bit high in cals. So to make them into healthy blueberry muffins I substituted 1/4 of the butter with unsweetened applesauce, added wheat flour instead of the white (which is bad for the body), and I cut down on the sugar to 1 cup and less two tbsp. and added 1 tsp. of vanilla and it turned out great!!! Based on my backround in nutirtion I advise these substitutes!! anyway, its overall the best recipe in the world.....I have tried all the others on this site but this is "#1" :)*****(*)
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18 users found this review helpful
Choose this recipe!!! :) Trust me there is no better recipe out there then this! With a few...
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Reviewed on Jul. 12, 2006 by LaRanda
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LaRanda
Jul. 12, 2006
THIS IS A WONDERFUL RECIPE. I MADE IT JUST THE WAY IT IS WITH THE EXCEPTION OF ADDING A TABLESPOON OF VANILLA, GIVE OR TAKE A LITTLE. IT MADE 30 AND IN LESS THAN 24-HRS THERE WERE ONLY 15 LEFT. I WOULD RECOMMEND THIS RECIPE TO ANYONE.
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11 users found this review helpful
THIS IS A WONDERFUL RECIPE. I MADE IT JUST THE WAY IT IS WITH THE EXCEPTION OF ADDING A...
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Reviewed on Aug. 19, 2003 by GDEEZY
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GDEEZY
Aug. 19, 2003
These muffins are fantastic. I added about a teaspoon of vanilla and a little more blueberries. I used frozen blueberries that I allowed to thaw. I also made a topping of; 1/2 C sugar, 1/3 C flour, 1/4 C butter and 1-1/2 t cinnamon and sprinkled on top before baking. Delicious!
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9 users found this review helpful
These muffins are fantastic. I added about a teaspoon of vanilla and a little more...
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Reviewed on Feb. 23, 2008 by
roanerangers
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roanerangers
Feb. 23, 2008
FABULOUS!!!!!! This is the best muffin ever!!! The top comes out lightly crunchy without having to make a special topping. I followed the advice of some of the other reviewers and added 1tsp of vanilla, and I cut the sugar to just 1cup, but I totally could have handled the entire amount....I have a raging sweet tooth, though. Even though I cut the sugar, that's not to say that these weren't sweet. They were absolutely decadent!!! I HIGHLY recommend making this recipe!!!!
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7 users found this review helpful
FABULOUS!!!!!! This is the best muffin ever!!! The top comes out lightly crunchy without...
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Reviewed on Jul. 24, 2003 by KELLY L. FOSS
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KELLY L. FOSS
Jul. 24, 2003
These muffins are FANTASTIC!!! I made them with cake flour and "fresh blueberries" that exploded in the muffin while it cooked, to make a wonderful cake-like muffin that is absolutly delicious!!! If you like blueberry muffins I suggest you try this recipe!:)
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6 users found this review helpful
These muffins are FANTASTIC!!! I made them with cake flour and "fresh blueberries" that...
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Reviewed on Jul. 19, 2003 by JBREKOSKY
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JBREKOSKY
Jul. 19, 2003
These were great! I substituted 1/4 c. brown sugar for some of the white sugar, and also substituted 1/2 c. raspberries for some of the blueberries. They were absolutely fabulous!
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6 users found this review helpful
These were great! I substituted 1/4 c. brown sugar for some of the white sugar, and also...
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Reviewed on Aug. 29, 2005 by
Shann
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Shann
Aug. 29, 2005
These tasted very good, but didn't cook up real well. Admittedly, it could be my oven. It's very tempremental and needs a new heating element. They were flat and didn't puff up like I was hoping. I used frozen blue berries as well and tossed them with sugar. The batter was great. They got eaten, but no rave reviews. I was disappointed - but again I think my oven was the real culprit here. Will try this recipe again and hope for better results.
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5 users found this review helpful
These tasted very good, but didn't cook up real well. Admittedly, it could be my oven. It's...
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Reviewed on Jul. 21, 2003 by
CBETRO
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CBETRO
Jul. 21, 2003
I don't know what was wrong, but my muffins flattened out at the top and spilled over the pan. They didnt' make a nice shaped muffin with a mounded top. I was very disappointed in the appearance, but the flavor was good, but a little sugary or grainy. I probably won't make these again.
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5 users found this review helpful
I don't know what was wrong, but my muffins flattened out at the top and spilled over the pan....
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Reviewed on Dec. 3, 2006 by berrale
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berrale
Dec. 3, 2006
I made these with sour cherries and used 1 cup flour, should have stuck to 1 1/4 cup. Very moist muffins, make sure to mix your berries with some of the flour before adding to the batter so they won't sink to the bottom.
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4 users found this review helpful
I made these with sour cherries and used 1 cup flour, should have stuck to 1 1/4 cup. Very...
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