Awesome Blueberry Muffins Recipe -
Awesome Blueberry Muffins Recipe
  • READY IN 1 hr

Awesome Blueberry Muffins

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings


  1. Combine milk and vinegar in a small bowl; allow to rest for 5 minutes.
  2. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with paper liners.
  3. Mix all-purpose flour, whole wheat flour, sugar, baking powder, and salt in a large bowl; make a well in the center. Pour eggs, milk mixture, and canola oil into well; stir until batter is just combined. Fold in blueberries and pour batter into prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool slightly on a wire rack.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 1 hr


  • Cook's Note:
  • For richer muffins, use melted butter in place of the canola oil.

Reviews More Reviews

Most Helpful Positive Review
Jan 13, 2013

Very solid recipe, but nothing "special". Just a good standard muffin.

Most Helpful Critical Review
Dec 26, 2012

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.


11 Ratings

Oct 16, 2012

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, sir. These are excellent. We all loved them.

Jul 22, 2013

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.

Dec 03, 2012

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.

Nov 20, 2013

These blueberry muffins I love, Im taking 3 dozen to a get together. Ive made these a few times & I like using 2 cups wild blueberries, instead of the regular blueberries that are too big. Other than that this recipe tastes just like store bought blueberry muffins, only better cause they're made at home.

Jun 27, 2013

I really like this recipe. The muffins are a wonderful texture. I did use apple cider vinegar instead of white, because that is what I had on hand, and 1 cup of fresh mulberries instead of blueberries. I got 18 muffins, using standard cupcake pans, filling each cup about 2/3 full. I baked at 400 for 15 minutes.Next time I will probably add a little cinnamon, but I will definitely be making them again.

May 25, 2013

I also modified this recipe, and can happily say that they are the best muffins I've ever had/made (and I've made a myriad of different muffins). I did not have whole wheat flour, so I just used all-purpose flour. I also substituted canned dark sweet cherries in place of the blueberries.


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  • Calories
  • 238 kcal
  • 12%
  • Carbohydrates
  • 32.1 g
  • 10%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 202 mg
  • 8%

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

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