Prep 20 mins
Cook 20 mins
So good - also great as chocolate chip when used instead of blueberries
- 2 cups flour
- 1 cup sugar
- 4 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla
- 2 cups blueberries, more if you like lots in each muffin
- Preheat oven to 375°F.
- Mix dry ingredients.
- Add liquid ingredients and mix until smooth.
- Fold in blueberries.
- Line muffin pan with paper liners.
- Fill each muffin paper to about 3/5 full.
- Bake for 20 minutes or until muffins are golden brown.
- Cool on rack.
I gave this recipe 5 stars because I made it exactly by the instructions and the muffins were wonderful, EXCEPT I was nervous about no added fat after reading many other blueberry muffin recipes all calling for either oil or some other fat. So I did add 1/3 cup of cooking oil. Otherwise, I followed the recipe to the letter and got really wonderful muffins for breakfast. My picky Grandson ate 3 of them, and that is really a 5 star rating! thanks for trhe recipe, Jennifer!
Really Good & so simple! I too, noticed this one didn't have any butter & such, but I decided to give this one a whirl. Really tasty. I have a tendency to put too many blueberries in or what ever other fruit a recipe calls for & it usually overpowers the recipe - - just a warning, stick to the suggested amounts. Excellent & like mentioned, low fat of course!
Awesome recipe. I did tweak it a little. I also was a little concerned about no fat, so I used 1/2 cup butter (softened, creamed with sugar, added dry ingredients and then wet, mixed all), also I used whole wheat flour 1 cup and 1 cup all purpose flour. Very yummy!