Blueberry Muffins I Recipe - Allrecipes.com
Blueberry Muffins I Recipe

Blueberry Muffins I

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"Great muffins made with fresh or frozen blueberries."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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Directions

  1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  2. In a medium bowl, combine flour, sugar, baking powder, blueberries, grated lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2005

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.

 
Most Helpful Critical Review
Mar 03, 2005

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.

 
Feb 21, 2005

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.

 
Feb 19, 2006

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!

 
Jan 13, 2005

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.

 
Jul 23, 2005

I doubled the sugar and added 1/2 teaspoon each of vanilla & almond extracts. They were perfect!

 
Apr 03, 2006

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 :)

 
Aug 29, 2002

We made mini muffins and really liked them. They could use a bit more sugar.

 

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Nutrition

  • Calories
  • 183 kcal
  • 9%
  • Carbohydrates
  • 27.1 g
  • 9%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 231 mg
  • 9%

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

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