Recipe by JJOHN32
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1 1/2 cups
I made some changes to this recipe and my muffins were absolutely delicious! I used 100% whole wheat flour (I NEVER do half white, half wheat; I prefer all whole wheat flour) 1 whole egg instead of egg whites, Applesauce instead of oil, 1 tablespoon fat free french vanilla yogurt, and 2% milk instead of skim. I used frozen wild blueberries, but I'm not sure that made much of a difference. At the end, before I baked them, I threw in some ground flaxseed meal. They are very moist and they taste delish!
I made this twice and wish I had just bought a box mix. Other recipes for muffins are so much better than this one. They were dry and not very sweet. I recomend trying any other recipe for muffins before this one.
Quite good. I changed recipe by using one whole egg, added an extra 1/2c milk and brown sugar instead of white. I made the first batch by the original recipe and found them a little dry. By adding the extra milk it fluffed them up perfectly.
These really are great muffins. I read all the other reviews and then made changes. I added a whole egg and 1/2c of vanilla yogurt. They turned out really moist and are perfect for breakfast.
This is a good recipe for low fat muffins and it can be used with other berries. I prepared them with half white flour/half whole wheat flour and it turned out nice.
I was a little scared when I finished making the batter because it was a VERY dry batter. But don't worry, they turn out great. They were fluffy and a little bit like cake, but had this great crunchy outside. They were really tasty.
very good muffins,they have to taste good or iam not going to eat them,and these sure pass the test, thanks, dave
really liked these muffins, they were light and tasty, but not too sweet grest for breakfast but not really a dessert muffin. I added the entire egg and a heaping teaspooon of vanilla yogourt after reading reviews saying muffins were too dry.
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Muffins II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 28
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