Alienated Blueberry Muffins

Alienated Blueberry Muffins

289

"I got this recipe from my grandmother in New Jersey. They fit the title, because they are out of this world!"
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Ingredients

40 m servings 127 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

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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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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease muffins tins, or line cups with paper liners.
  2. Sprinkle 1/4 cup flour over blueberries, and stir to coat berries thoroughly.
  3. In a small bowl, whisk together 2 cups flour, baking powder and salt.
  4. In a large bowl, cream margarine, and gradually mix in sugar. Beat eggs, and stir into creamed mixture along with vanilla. Stir in milk alternately with flour mixture, mixing well after each addition. Fold in berries. Fill muffin cups 2/3 full with batter.
  5. Bake for 25 minutes.

Reviews

289
  1. 359 Ratings

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Most helpful positive review

These muffins were quick and economical to make - I halved the recipe and added a little more vanilla (not on purpose, I spilled) and about 1/4 cup more blueberries than called for, and they wer...

Most helpful critical review

This recipe gets 5 stars with the following changes 1) use buttermilk instead of milk and 2) decrease baking powder to 2 1/2 teaspoons.

These muffins were quick and economical to make - I halved the recipe and added a little more vanilla (not on purpose, I spilled) and about 1/4 cup more blueberries than called for, and they wer...

This recipe gets 5 stars with the following changes 1) use buttermilk instead of milk and 2) decrease baking powder to 2 1/2 teaspoons.

I have never tried blueberry muffins from scratch before, but after making this recipe, I will never buy boxed muffins again! These were so delicious! I halved the recipe and only made 12, the...

Forget all those negative reviews, this was the best - definitely a keeper. Very light in flavor and low fat! Make sure to use fresh blueberries and I substituted butter for margarine and it t...

These muffins were very easy to make, and smelled delicious in the oven. The taste was kind of bland, definitely not "out of this world." We ate them, but I don't think I'd make them again.

My husband loves blueberry muffins so I thought I'd give this recipe a try. However, I have to say I must agree with the other two and three star reviews. Even after substituting buttermilk for ...

Awesome Blueberry Muffins!

I have to be honest.. I found these muffins WAY too sweet.. so unless youve got a major sweet tooth, I'd avoid these

couldn't even get these muffins out of the pan without them falling apart...also found them to be very bland...