Aunt Blanche's Blueberry Muffins Recipe - Allrecipes.com
Aunt Blanche's Blueberry Muffins Recipe

Aunt Blanche's Blueberry Muffins

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"These are delicious and cake-like. I always double the recipe and make huge Texas-style muffins."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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Directions

  1. 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.
  2. Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk and flour mixture. Beat until combined. Stir in blueberries.
  3. Fill muffin cups 2/3 full. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 07, 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" :)*****(*)

 
Most Helpful Critical Review
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.

 
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.

 
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.

 
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!!!!

 
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!

 
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!:)

 
Jun 01, 2010

What a happy thing it turned out to be that I had so much extra topping left over from "Rhubarb and Strawberry Crunch." (I recommend that recipe highly too, by the way) If it wasn't for trying to find a use for that topping I wouldn't have tried these muffins today. They're not an old-fashioned muffin in the traditional sense mind you, more cake like...but darned good cake. I added a teaspoon of vanilla (cake should have vanilla, right?) but other than that I stuck to the recipe. I got eight Texas-sixed muffins, and I had enough of that wonderful brown sugar oatmeal topping for all of them. When/if I make these again I'll probably make them exactly the same way!

 

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Nutrition

  • Calories
  • 252 kcal
  • 13%
  • Carbohydrates
  • 40.1 g
  • 13%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 249 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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