Blueberry Muffins

"So good - also great as chocolate chip when used instead of blueberries"
 
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photo by lilsweetie photo by lilsweetie
photo by lilsweetie
photo by lilsweetie photo by lilsweetie
Ready In:
40mins
Ingredients:
8
Yields:
18 muffins
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. I loved this recipe! I substituted 1/3 of the flour for whole wheat flour and substituted 1/8 of the milk for coconut oil.
     
  3. The recipe for 12 muffins says, 1 1/3 egg-what? I just added one egg and they turned out great!
     
  4. 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!
     
  5. 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!
     
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Tweaks

  1. Added one egg for 12 muffin recipe!
     

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