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