Community Pick
No Brainer Never-Fail Blueberry Muffins
"They so simple and fun to make. Most importantly, they are great gifts to give away which make you look more like the baking guru than you actually are!"
photo by Jonathan Melendez
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 2 cups plain flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup butter
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1⁄2 cup milk
- 2 cups blueberries (fresh or frozen)
directions
- Preheat oven to 200 degrees celsius.
- Soften butter to room temperature.
- In a small bowl, sift flour, add baking powder and salt.
- In a large bowl, beat butter until fluffy, beat in sugar and eggs.
- Add the vanilla.
- Stir flour mixture into the butter mixture, alternately with milk.
- Fold in blueberries.
- Fill muffin tins which have been greased or lined with paper muffin cups.
- Bake for 25-30 minutes.
Questions & Replies
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What is the Fahrenheit equivalent for 200 celcius
Reviews
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These are THE PERFECT blueberry muffins! I made them for my entire family, and a 2 dozen were gone in 10 minutes flat! Delicious, beautiful, and simple. -
Oh My!! These are delicious!! I chose this recipe because it gave the option of frozen or fresh fruit. I used frozen, ran water over them to get the frost out and drained. Reserved 2 tablespoons of the flour to dredge the berries in before stirring into batter. I will try leaving them frozen next time and see what happens. They rose high, were tender with a slightly crispy outside. Fantastic!! 200 degrees C translates to 400 degrees F. I thought that was a bit high and set my oven (gas) to 350 degrees F. They took about 25 minutes. Muffingirl, thank you for the recipe! It's a keeper!! Merry Christmas! -
We love the Blueberry muffins from Sweet Tomatoes, they are one of my five year old's favorite foods. When he took a bite of these muffins, he declared that they were better than ST's! I also love that I didn't have to pastry cut the shortening to make the texture good. Just don't over beat. We made a little bowl of butter whipped with fresh honey to go along with them & it also got rave reviews. Thanks for the recipe muffingirl! -
THEE BEST MUFFINS I'VE EVER MADE! Thanks a whole lot. I was so discouraged after my last round of baking that I never wanted to make another blueberry muffin. However, my son and fiance had already told his kindergarden class he'd be returning on Monday with muffins for everyon. I'm sooo thankful that I came across this recipe!!! Muffingirl you ROCK!!!
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The first thing I do when I see a recipe that says, "never fail" is play with it. I don't know why I'm like that. I subbed 1/2 whole wheat flour and added the zest of 1 lemon. I also tossed the blueberries (fresh) with a little bit of the flour mixture to make sure they wouldn't sink. What do you know? They really are never fail!! I ended up with 15 light and tasty muffins that I will be making again and again. Thanks, muffingirl; you rock!
see 27 more reviews
Tweaks
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Delicious! I've never made blueberry muffins before but this recipe is a keeper. I made some adjustments because I didn't have all ingredients on hand. I used Crisco in place of the butter and I used Almond Milk in place of the milk. I also used Ener-G egg replacer instead of egg. So, obviously I was worried it wouldn't come out right because I didn't use the listed ingredients. My batter came out thick not sure if it's supposed to be. I timed mine at 30 min at 390 degrees F. It made more than 12 muffins so I also used a small 5x3" dish for the rest. Made a small blueberry cake. Overall, these were delicious the texture was great and even my SO liked them. Next round I will use only 1 cup of blueberries because it was a lot! Thanks for sharing this recipe. I'll be using it again.
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I tweaked like pretty much everything because I have allergies. -
Recipe made 12 texas size muffins. Substituted almond for vanilla; also added 1/8 tsp lemon flavor and buttermilk for regular milk adding an additional 1 tblsp water to compensate for the thickness of the buttermilk. Also used dried blueberries which I plumped by letting them sit in hot water for several hours; rinsed and drained. 5 stars for simplicity and taste!
