Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Very Blueberry Muffins Recipe
    Lost? Site Map

    Very Blueberry Muffins

    Very Blueberry Muffins. Photo by Boomette

    1/1 Photo of Very Blueberry Muffins

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    0 mins

    25 mins

    swissms's Note:

    The secret to these muffins is the finely chopped blueberries added to the batter in addition to whole blueberries. These are very dense muffins.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Preheat the oven to 375 degrees. Line 12 large muffin cups with paper liners.
    2. 2
      In a large bowl, combine flour, sugar, baking powder, salt and cinnamon with a whisk.
    3. 3
      In a separate bowl, whisk together the butter, eggs, milk, lemon zest, and lemon juice until well combined.
    4. 4
      Place 1 cup of the blueberries in the bowl of a food processor fitted with the metal blade and pulse several times until coarsely chopped. Stir the chopped berries into the egg mixture.
    5. 5
      Add the egg mixture to the flour mixture and stir just until the dry ingredients are moist and blended. Do not overmix. Fold in the remaining 1 1/2 cups whole blueberries.
    6. 6
      Scoop the batter into the prepared muffin pan with a large ice cream scoop (one-third cup scoop). The batter will come to the top of the paper liner or pan.
    7. 7
      Bake 25 to 30 minutes, until lightly golden brown and a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and serve immediately.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on May 30, 2010


      I had only a pan of large muffin (6). So I used it and used a pan for mini muffin tops and also I small loaf pan. For the mini muffin tops, I baked them 25 minutes. For the others, I added 5 minutes (total 30 minutes). I used only 1/2 cup sugar. That's perfect. They have a great taste. But even though I like cinnamon, I may use only 1/2 tsp next time. Thanks Swissms :) Made for PRMR tag game

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Very Blueberry Muffins

    Serving Size: 1 (119 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 292.3
    Calories from Fat 89
    Total Fat 9.8 g
    Saturated Fat 5.6 g
    Cholesterol 75.3 mg
    Sodium 184.4 mg
    Total Carbohydrate 46.0 g
    Dietary Fiber 1.6 g
    Sugars 19.8 g
    Protein 5.6 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes