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This was my first try at muffins from scratch. (usually use those premix bags). They were awesome and tasted great! I used a cherry/cranberry/blueberry/strawberry combo from the frozen fruit section. No two muffins where the same!

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Jacquie B. February 10, 2014

Great muffins! I used a mixture of left-over fresh blueberries and strawberries. They were very juicy, so I added the juice to the batter which resulted in a bluish tint to the batter. I got 16 muffins out of this recipe - I plan on freezing some for later! made for 2013 Spring PAC

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Linky1 April 12, 2013

Thank you for a wonderful recipe, I made a couple changes, I doubled these muffins and it worked great. (I like to freeze for the work week.) I did not double the sugar,,white or brown, the mixed frozen berries are sweet enough. Last change - the 4 1/2 cups of flour I subbed 1/2 cup with ground flax ..extra nutrition added a nutty flavor, OH..I didn't have lemon peel so I added lemon extract.
Thank you so much!!

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Ed & Cheryl February 24, 2013

Great muffins!! These are tender and not too sweet; I used a combo of frozen blueberries and raspberries (mostly blueberries). I loved the fact that they only make 12 muffins too, just enough to last a day or two for snacks and/or breakfast and be gone before they get stale. Made for 2012 Spring PAC.

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AZPARZYCH March 20, 2012
Very Berry Muffins