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Awesome Blueberry Muffins 9

Awesome Blueberry Muffins


"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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1 h servings 238 cals
Serving size has been adjusted!
Original recipe yields 12 servings (1 dozen)


  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine milk and vinegar in a small bowl; allow to rest for 5 minutes.
  2. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with paper liners.
  3. Mix all-purpose flour, whole wheat flour, sugar, baking powder, and salt in a large bowl; make a well in the center. Pour eggs, milk mixture, and canola oil into well; stir until batter is just combined. Fold in blueberries and pour batter into prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool slightly on a wire rack.


  • Cook's Note:
  • For richer muffins, use melted butter in place of the canola oil.

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Read all reviews 28
  1. 30 Ratings

Most helpful positive review

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 muff...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 muff...

Very solid recipe, but nothing "special". Just a good standard muffin.

I love this recipe. It's quick and easy and the muffins turned out great for me. I use this recipe as a base for most of my muffins, I just change the fruits and I sometimes sub applesauce for t...

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 u...

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; ...

Really good, I will definitely keep using this recipe. The only thing that keeps it from 5 stars is blandness, but as a base recipe it's excellent, only a tweak away from five stars. I added 1/4...

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 fo...

A bit grainy due to the whole wheat flour. I didn't see the cook's note about substituting butter for the oil, until it was too late - I wish I had used butter. I filled the cups almost to the...

Just made these today and they turned out wonderful. Nice and Moist. I used grapeseed oil instead of canola and used fresh blueberries since they are in season.