Recipe by PSOPHIA17
"This is a modified version of a recipe given to me by a friend. I've subbed in all sorts of other fruits, and even veggies, for the blueberries, and they come out awesome every time."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
whole wheat flour
eggs, lightly beaten
Very solid recipe, but nothing "special". Just a good standard muffin.
Merry Christmas to all...ill want to try this recipe for our new years eve...hope i could make it..wish me luck.for now 3 stars...then lets see.
I wanted to cut back on the fat just a touch, I substituted 1/4 cup of homemade applesauce for half of the oil called for in this recipe. Before baking, I sprinkled a little sugar over each muffin mound. I got 12 regular sized muffins out of one recipe. These were baked at 350* and were done at 20 minutes. These muffins had the perfect amount of sweetness with a chewy texture and a good portion of blueberries. I thought these might turn out dry......no, sir. These are excellent. We all loved them.
Baked these & "Best of the Best Blueberry Muffins" today. They're both good! To compare them easier I used the same fat ingredients - meaning 1/4c butter & 2T oil. Creamed the butter & sugar; added the eggs & oil; used 1c buttermilk for the milk/vinegar combo; then the dry ingredients & berries. Sprinkled with a tiny amount of sugar - considering we're dealing with whole wheat. These aren't too wheat-y either - meaning you don't see/taste the whole wheat, but it's in there & good for you. Yay! I baked mine at 375 & they were done in 25 mins. Next day: While still very good, both type muffins got moist on top. Maybe the 2T oil needs to go? Also, these look just like the photo - not all that pretty, but they have a "great personality"! :D
The only thing I added was a sprinkle of sugar on each before baking. Really delicious.
I made mini muffins which took 10-12 minutes. I would recommend using "larger" mini muffin tins or just using regular muffin tins because blueberries are so heavy.
Great texture and flavor, this is a wonderful recipe. I made the recipe exactly as stated with the exception of sprinkling the tops of the muffins with a little turbinado sugar after baking for a little sparkle.
I love this recipe. It's quick and easy and the muffins turned out great for me. I use this recipe as a base for most of my muffins, I just change the fruits and I sometimes sub applesauce for the oil and it works every time.
I only had 1 cup of blueberries so I added a cup of fresh cherries also.It made 14 muffins with high tops. They resemble a sweet, crunchy cornbread. The flavor is good.I think I will add some nutmeg or chinese 5 spice next time. It needs a flavor pop.
* Percent Daily Values are based on a 2,000 calorie diet.
Awesome Blueberry Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 99
So many classic recipes to please your pilgrims.
We're counting down from now until Thanksgiving with a great pie every day. Join the fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make simple, delicious blueberry muffins.
See how to make big bakery-style blueberry muffins!
These muffins are so moist and flavorful, you won't believe they're healthy, too!