Recipe by Jenn Hall
"Great muffins made with fresh or frozen blueberries."
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grated lemon zest
These muffins are sooooo good! I took everyones advice and added 1/4 cup more sugar and left out the lemon zest and used frozen blueberries. I sprinkled the tops with cinnamon and sugar before baking for 20 min. They came out so moist and delicious. My son and I ate 8 of them as soon as they were done baking. I kept burning my mouth on them. LOL. They were still moist the next day. I can't wait to make them again since there are none left. This recipe is a definite keeper.
I found these muffins to be a little bit on the dry side. I added some cinnamon to them and it added a nice flavor. These are best when served warm out of the oven. Nice when accompanied by a cup of coffee or tea.
I doubled the sugar (and used honey instead), added some vanilla extract and used whole wheat flour instead of white as well as soy milk instead of regular
I also left out the lemon zest.
We ate the entire pan of them within the evening!!!! They were great and easy to make.
I made these this morning, and they turned out really good. I used the splenda baking sugar, so I kept it to a half cup. If I used regular sugar, I'd probably increase it to 3/4 cup. I also used a tsp of vanilla extract instead of lemon zest, and took the advice of another reviewer and sprinkled a little cinnamon on top before baking. Turned out delicious!
Very nice. In consideration of other reviews stating that more sugar was needed, I substituted 1 cup of vanilla yogurt for the milk. I also added a couple of tablespoons of milk as I mixed up the batter just to get to a workable consistency. The flavor and sugar in the yogurt was just the right touch.
I doubled the sugar and added 1/2 teaspoon each of vanilla & almond extracts. They were perfect!
Incredibly quick and easy to make, and wonderful taste!!! Everybody loves them from the first bite! the only thing I changed was double amount of sugar, a bit of vanilla and no lemon zest. It works out every time, delicious with cherries as well :) Thanks to this recipe I became a queen of muffins :)
We made mini muffins and really liked them. They could use a bit more sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Muffins I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 64
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These muffins are so moist and flavorful, you won't believe they're healthy, too!