By Roxygirl in Colorado on March 29, 2005
Photo by Roxygirl in Colorado
Photo by Roxygirl in Colorado
"These hearty muffins(dense like a poundcake and rise beautifully like a bakery muffin) are great for bake sales or to freeze for later. I mix them up in my Kitchen Aid in a few minutes (dump and mix all ingredients together, adding berries once it's mixed). I use blueberries or cranberries with sugar/sliced almonds on top."
Serving Size: 1 (2707 g)
Servings Per Recipe: 1
"I am very impressed with this recipe. The texture of the muffin is perfect and not overly sweet. I did use the butter extract and it really imparts alot to this recipe I feel. I used fresh blueberries and top the muffins with a sugar/cinnamon/freshly grated nutmeg sprinkling. The dump mixing is great, and the batter is quite thick, so please be prepared to fold the fruit in gently. I think you really could use any fruit in this and it would be fantastic!"
"I mixed up the batter then divided it in half. Folded in blueberries for one and reconstituted cranberries and chopped walnuts in the other. Result: I liked the cranberry nut muffins better than the blueberry ones. I made this recipe to compare with Kittencal's Muffin Shop Jumbo Blueberry or Strawberry Muffins on this site using the same fold in ingredients and I must say I liked the blueberry muffins better than the cranberry nut ones using that recipe. So now I will use this recipe for cranberry nut muffins and use the other recipe for blueberry muffins! Yum!"
"Great muffins, and gorgeous, too! Used the Kitchen Aid as suggested. Halved the recipe and got 15 good-sized standard muffins. Nice buttery, crunchy top. Tender inside and full of blueberries. Texture is that of a muffin made with butter though I love the healthfulness of oil. Roxygirl, your picture of the cranberry muffins is beautiful, can't wait to try that version, too. Thanks for a great recipe!"
"I asked hubby what stars he would rate this and he said 4/5. I asked why not 5? He said honestly, these were good, but heavier in texture than normal. Now I blame my beater! My poor little 2 pronged slow watt baby did the best he could... P.S. I wrote Santa a letter tonight not to forget my Kitchen Aid Mixer... doubt it, but worth a try.. Lovely recipe, thank you for sharing!"
"This recipe is a gift from God!! It's incredibly easy: easy-to-get ingredients, no fussy techniques and the muffins ALWAYS turned out perfect, even when I reduced the amount of oil to half a cup. Everyone in the family loves it. Thanks Roxygirl!"
"Easy to make, and even easier to eat! My DH loved these and so did I. Thanks so much Roxygirl!"
"mine didn't turned out great. It had flour lumps due to the mixing part. I don't know how to dump them all in the mixer. I was afraid of overbeating, that's why it had flour lumps once baked. And i had an error in the oven temp, maybe that's why mine didn't domed UPDATE:Did some change in the mixing,use butter instead of oil,and cream it with sugar,salt.Then add egg,van.Grad beat in combined dry alternate with milk.And they came out very tastey, but didn't dome as i've expected. Turned to have flying saucer top"
"A perfect blueberry muffin! Moist with plump blueberries, they have a just right texture. This is a good recipe for when you want to make enough muffins to give away. I enjoyed mixing up the batter in one bowl. The batter mixed up easily with my hand mixer. It ends up thick, so I folded the berries in gently. I have never had muffins rise up so nicely, and I've made a lot of muffins! Thank you, Roxygirl, for sharing such an excellent recipe!"
"I've been waiting for this recipe to post!! You suggested it to me when I requested a great muffin that would freeze well. This recipe was delicious! The muffins taste great both out of the oven and after they've been frozen for a few weeks. Some other muffin recipes are so sweet that they taste like cupcakes or they're a little greasy, but these are just wonderful! Thanks!"