Recipe by PSOPHIA17
"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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whole wheat flour
eggs, lightly beaten
Very solid recipe, but nothing "special". Just a good standard muffin.
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.
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 muffin mound. I got 12 regular sized muffins out of one recipe. These were baked at 350* and were done at 20 minutes. These muffins had the perfect amount of sweetness with a chewy texture and a good portion of blueberries. I thought these might turn out dry......no, sir. These are excellent. We all loved them.
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 using regular muffin tins because blueberries are so heavy.
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 for a little sparkle.
These blueberry muffins I love, Im taking 3 dozen to a get together. Ive made these a few times & I like using 2 cups wild blueberries, instead of the regular blueberries that are too big. Other than that this recipe tastes just like store bought blueberry muffins, only better cause they're made at home.
I really like this recipe. The muffins are a wonderful texture. I did use apple cider vinegar instead of white, because that is what I had on hand, and 1 cup of fresh mulberries instead of blueberries. I got 18 muffins, using standard cupcake pans, filling each cup about 2/3 full. I baked at 400 for 15 minutes.Next time I will probably add a little cinnamon, but I will definitely be making them again.
I also modified this recipe, and can happily say that they are the best muffins I've ever had/made (and I've made a myriad of different muffins). I did not have whole wheat flour, so I just used all-purpose flour. I also substituted canned dark sweet cherries in place of the blueberries.
* Percent Daily Values are based on a 2,000 calorie diet.
Awesome Blueberry Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 99
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See how to make simple, delicious blueberry muffins.
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These muffins are so moist and flavorful, you won't believe they're healthy, too!