Blueberry Muffins

Jennifer Dawn's Note:

So good - also great as chocolate chip when used instead of blueberries

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Yield: 18 muffins

• 473.18 ml flour
• 236.59 ml sugar
• 19.71 ml baking powder
• 1.23 ml salt
• 2 eggs
• 236.59 ml milk
• 4.92 ml vanilla
• 473.18 ml blueberries, more if you like lots in each muffin

Directions:

1. Preheat oven to 375°F.
2. Mix dry ingredients.
3. Add liquid ingredients and mix until smooth.
4. Fold in blueberries.
5. Line muffin pan with paper liners.
6. Fill each muffin paper to about 3/5 full.
7. Bake for 20 minutes or until muffins are golden brown.
8. Cool on rack.

Reviews

[cookin mimi]

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!

[PeggyN123]

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!

[LESHmom4]

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!