This was just the kind of recipe I had in mind when I was looking for a way to use up some fresh blueberries. Not too sweet with just a hint of lemon. I used 1/2 whole wheat flour which made me increase the milk by 2 or 3 tablespoons. Before baking I topped mine with a dusting of cinnamon sugar. Perfection!
Delicious recipe. I used canned blueberries and increased the recipe by 50 percent so it yielded 24 muffins. I also used Tofuti's brand of milk-free cream cheese.
These muffins were good. In addition to the vanilla extract and lemon juice, I added about 1/2 teaspoon each of butter flavoring and almond extract and added 1/4 cup extra sugar to the batter. My husband enjoyed these muffins quite well. Thank you Kim127 for sharing this recipe.
oh yea. these are good. my fave recipe for bb muffins ton date. I used 1.5c ww flour and frozen blueberries and a full cup of sugar (half brown/half demerra).
I liked this recipe a lot, but the muffins somehow weren't spicy enough for my taste. I did already add some cinnamon to the batter, but next time I think Ill double the vanilla and even add some more cinnamon. They had a wonderful texture and I was thrilled at the hint of flouring the berries before using them, cause that way my muffins didnt shrink after baking (a problem I always had when making berry muffins before). So thanks a million for sharing this hint with us, Kim127! I dont know why, but unfortunately my muffins stuck a lot to their paper cups. But maybe thats because I used frozen ones. Overall this is a very nice and yummy recipe, I just need to make some changes to make it a 5 star for me. Made for Went to the Market Tag February 2009.
It think it would have been very good if I used sugar instead of Splenda. I increased the 3/4 cup sugar to 1 cup splenda but it still wasn't sweet enough, great flavor tho!
Great muffin recipe. Enjoyed by the three of us.
Yummm! This is the best blueberry muffin I have tried yet! Will make again!
This is a very versatile, yummy recipe. With Kim's blessing I made some adaptations to "health" them up a bit, and I'll share here what I did: I used 1/2 c ap flour, 1 c ww pastry flour, and 1/2 c oat flour. I reduced the sugar to 1/2 c, used ff cream cheese, 1/8 c Smart Balance, and Egg Beaters. By my calculations this brings the muffins down to 136 calories and significantly less fat. I did sprinkle the tops with raw sugar before baking just because I like the crunch and hey, what is life if not to be enjoyed :)? Thanks for posting this very yummy breakfast; I'm sure I'll be making them again and again! Made for Went to the Market 2008.
The grocery store was out of blueberries so I made these with strawberries. I used 2 cups strawberries and followed the rest of the recipe exactly. The muffins were fantastic!