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."
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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 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.
Perfect recipe! I made it this morning and with my old style muffin pans, it made 2 dozen. There are only 6 left now and only 3 of us (out of 5) like blueberry muffins. This is a keeper recipe.
* 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
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These muffins are so moist and flavorful, you won't believe they're healthy, too!