Blueberry Muffins I Recipe

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Most Helpful Positive Review

Aug 31, 2005

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.

—snowy

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Most Helpful Critical Review

Mar 03, 2005

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.

—CATIECHACHA

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83 Ratings

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Feb 19, 2006

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!

—UM2002GIRL

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Feb 21, 2005

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.

—BIKEGIRLAW

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Jan 13, 2005

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.

—KMAX1

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Jul 23, 2005

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

—Sharon

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Apr 03, 2006

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 :)

—Alex

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Aug 29, 2002

We made mini muffins and really liked them. They could use a bit more sugar.

—StephanieRN

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Nutrition

Calories
183 kcal
9%

Carbohydrates
27.1 g
9%

Cholesterol
19 mg
6%

Fat
7.1 g
11%

Fiber
0.9 g
3%

Protein
3.3 g
7%

Sodium
231 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Blueberry Muffins I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 183
Calories from Fat: 64

% Daily Value *
Total Fat 7.1g 11 %
Saturated Fat 1.1g 6 %
Cholesterol 19mg 6 %
Sodium 231mg 9 %
Potassium 61mg 2 %
Total Carbohydrates 27.1g 9 %
Dietary Fiber 0.9g 3 %
Protein 3.3g 7 %
Sugars 10.3g
Vitamin A 1 %
Vitamin C 2 %
Calcium 11 %
Iron 12 %
Thiamin 18 %
Niacin 15 %
Vitamin B6 2 %
Magnesium 3 %
Folate 23 %

* 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.