Editors' Pick
The Sweetest Blueberry Muffins
"Very tasty And Sweet."
photo by Jonathan Melendez
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
18 muffins
- Serves:
- 12-18
ingredients
- 1⁄2 cup butter or 1/2 cup margarine, at room temp
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2 cups all-purpose flour
- 1 cup milk
- 2 1⁄2 cups fresh blueberries or 2 1/2 cups frozen blueberries
- lemon zest
-
For Topping
- 1 tablespoon granulated sugar, mixed with
- 1⁄4 teaspoon ground nutmeg
directions
- Heat oven to 375°.
- Grease 18 regular-size muffin cups (or 12 large size muffins).
- In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
- Add eggs one at a time, beating after each.
- Beat in vanilla, baking powder, lemon zest, and salt.
- With spoon, fold in half of flour then half of milk into batter; repeat.
- Fold in blueberries.
- Spoon into muffin cups and sprinkle topping onto each muffin.
- Bake 15 to 20 minutes, until golden brown and springy to touch.
Questions & Replies
-
When do we add the zest? How much is needed?
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I’m looking at the picture of these muffins and it looks like there’s rolled oats in it , but I don’t see it in the ingredient list , is this picture of a different muffin? -
Is it possible to double the recipe and still get the same results? -
Can I use almond or coconut flour -
picture clearly shows what looks like oats on top of muffin, but recipe does not mention them. Is the topping only sugar and nutmeg, as listed??
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Reviews
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Twice the milk makes a fantastic blueberry cake! I accidentally used twice as much milk, so I poured it into a pan and baked for 20 min, hoping for the best. Out came the most delicious blueberry cake I've ever had.
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Oh my....heaven! These mildly sweet and moist muffins are better than the ones that are sold at the local coffee store! You should have heard us ooohhing and aahhhing while we ate these this morning for breakfast. I baked the muffins for 25 minutes and the only thing that I did differently is that I topped the muffins with a generous sprinkle of sugar in the raw. This is the best recipe that I've tried so far from Recipezaar! -
These are very good and quite unique. Not really a muffin. By utilizing the creaming method then alternating the flour and milk they are really a yellow cup cake with blueberries. -
I made a half recipe because I didn't have the full amount of blueberries that was called for. I also used another chef's recommendation for a struesel topping - * 1/4 cup all-purpose flour * 1/2 teaspoon ground cinnamon * 1/4 cup firmly packed light brown sugar * 2 tablespoons unsalted butter, slightly softened. The muffins were very good. -
I have made this recipe so many times I can't even count. I always halve the recipe and the muffins turn out perfect! I agree with the others who say they taste more like a blueberry cupcake instead of a muffin, but, hey, I'm not complaining. :) I have also used chocolate chips instead of blueberries and those are great as well, in fact my sons like the chocolate chip muffins better.
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Tweaks
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Telling me to put nutmeg on these beautiful little bluebabies is like asking Audrey Hepburn to wear a potato sack. I SAY NO. Put this little crumble on instead and they turn into little blueberry coffee cakes. I'm so fat. (To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.) -
When I made these the blueberries sank to the bottom, even though I made sure I did everything according to the recipe. I've been informed that I should have coated the berries with a very little flour (just a teaspoon) to prevent this from happening. -
Don't waste time dusting your berries in flour. That's an Old Wives Tale and it is not fool proof. I have tested this theory and I have a better one. Put a little bit of plain batter (batter without the berries) in the bottom of each muffin cup then fold your berries into the batter and finish filling them. Problem solved!! -
A fantastic tweak is what I tried today! Substitute 1 teaspoon lemon extract for the 1 teaspoon of vanilla extract! Fabulous lemon and blueberry flavors! Scrumptious!!!
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I used evaporated milk because I didn't have milk. I used Kristine L.'s strudel topping, and baked it in a 9x13 pan for 30-35 minutes. It was wonderful! Everyone loved it! Thank you both!
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RECIPE SUBMITTED BY
KRUSTY
Canada
