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Blueberry Muffins II
SUBMITTED BY:
OKBEE
PHOTO BY:
lobsteriffic
"Big, moist and delicious."
RECIPE RATING:
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(110)
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Original recipe yield 18 muffins
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Servings
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METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter
1 1/4 cups white sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
2 1/2 cups fresh blueberries
1/4 cup white sugar
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin pans or use paper liners.
In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time and mix in.
Mix flour, baking powder and salt. Add flour mixture, alternating with milk. Mash 1/2 cup berries and stir into batter. Fold in remaining berries.
Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar. Bake at 375 degrees F (190 degrees C) for 30 minutes. Remove from oven and wait 20 minutes to remove from pans.
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REVIEWS
Reviewed on Aug. 19, 2003 by SPUTNIK649
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SPUTNIK649
Aug. 19, 2003
These were absolutely the very best blueberry muffins that I've ever had. Everyone in me family LOVES them! I followed another reviewer's advice and I added 1/4 cup of applesauce, plus I added 1 tsp. of vanilla. Someday, I might even try adding lemon flavoring instead.....either way, I bet they'll be delicious!
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12 users found this review helpful
These were absolutely the very best blueberry muffins that I've ever had. Everyone in me...
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Reviewed on Jun. 4, 2003 by Sioranth
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Sioranth
Jun. 4, 2003
I added 1/4 applesauce to the recipe and used 2 pints of blueberries (we really like the muffins bursting with them) They turned out great! Baked the same time and did not add any extra flour or anything to compensate for the applesauce. Would definately make these again.
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9 users found this review helpful
I added 1/4 applesauce to the recipe and used 2 pints of blueberries (we really like the...
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Reviewed on Jan. 27, 2008 by MOMMIETO2BOYS
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MOMMIETO2BOYS
Jan. 27, 2008
These muffins are extremely delicious! A few things you have to remember. As another reviewer said, these muffins have the tendency to stick and be a disaster. Keys to not sticking.. Make 100% sure you grease the cups very very well. Also grease the top of the pan around the cups. Don't over fill. And make SURE you let them sit for about 20 min before removing from cups. These are really the most delicious muffins I've tasted!! Well worth the extra steps needed to keep them from sticking. They are soo very moist (the reason why they stick so easily) and AWESOME! I made them as the recipe said and wouldn't change a thing!
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6 users found this review helpful
These muffins are extremely delicious! A few things you have to remember. As another reviewer...
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Reviewed on Jan. 21, 2007 by ctazlvr2
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ctazlvr2
Jan. 21, 2007
This recipe stinks! Not literally, but it was not the best recipe for blueberry muffins. The batter came out purple (since you need to mash the blueberries and add it to the mix), it tastes very bland and if I cooked them for the full 30 minutes, they would have burned since they were well done at 22 minutes. I will not make this again.
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6 users found this review helpful
This recipe stinks! Not literally, but it was not the best recipe for blueberry muffins. The...
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Reviewed on May 3, 2003 by Maggie
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Maggie
May 3, 2003
The only thing redeeming about this recipe is the good flavor. Otherwise, these muffins were a disaster. I am sure that I followed the directions precisely. I carefully and completely greased each individual muffin cup in the muffin tin with shortening, and yet every attempt to remove a muffin from its cup resulted in the top breaking off and the bottom sticking in the cup. I wanted to take these to work with me, but all I would have to show are some broken-off tops and some crumbs from the bottom of the muffins. I am very disappointed.
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6 users found this review helpful
The only thing redeeming about this recipe is the good flavor. Otherwise, these muffins were...
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Reviewed on Apr. 10, 2006 by
daniela c.
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daniela c.
Apr. 10, 2006
my first time ever to make any kind of muffins from scratch. absolutly awesome. easy and yummy
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5 users found this review helpful
my first time ever to make any kind of muffins from scratch. absolutly awesome. easy and yummy
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Reviewed on Jun. 20, 2005 by Aunt Carmie
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Aunt Carmie
Jun. 20, 2005
My husband and I loved the muffins. The only tweeking I did was add 1 1/2 cup of sugar, 1 tsp of vanilla and extra 1/2 cup of blueberries. I also didn't sprinkle the sugar on top. I would use this recipe again!
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5 users found this review helpful
My husband and I loved the muffins. The only tweeking I did was add 1 1/2 cup of sugar, 1 tsp...
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Reviewed on Aug. 27, 2003 by DORIENNE D.
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DORIENNE D.
Aug. 27, 2003
I made this a non-dairy recipe by using water instead of milk though I found it needed about a 1/4C more of liquid. I also skipped the topping. They came out of the tins very easily (I used non-stick) even right out of the oven. Everyone loved them though I thought they were slightly too sweet.
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5 users found this review helpful
I made this a non-dairy recipe by using water instead of milk though I found it needed about a...
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Reviewed on May 30, 2003 by TRAKSTA1
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TRAKSTA1
May 30, 2003
These are the best blueberry muffins I've ever had!! I'll never use a different recipe mmmmmmmm
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5 users found this review helpful
These are the best blueberry muffins I've ever had!! I'll never use a different recipe mmmmmmmm
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Reviewed on Apr. 1, 2008 by evjim
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evjim
Apr. 1, 2008
I was looking for a different type of recipe for blueberry muffins when I came across this one. I just followed the original recipe and they are just the best!!!! I will make these many times. Thank you.
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4 users found this review helpful
I was looking for a different type of recipe for blueberry muffins when I came across this...
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Nutritional Information
Blueberry Muffins II