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Awesome Blueberry Muffins

Awesome Blueberry Muffins

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h
PSOPHIA17

PSOPHIA17

This is a modified version of a recipe given to me by a friend. I've subbed in all sorts of other fruits, and even veggies, for the blueberries, and they come out awesome every time.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Combine milk and vinegar in a small bowl; allow to rest for 5 minutes.
  2. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with paper liners.
  3. Mix all-purpose flour, whole wheat flour, sugar, baking powder, and salt in a large bowl; make a well in the center. Pour eggs, milk mixture, and canola oil into well; stir until batter is just combined. Fold in blueberries and pour batter into prepared muffin cups.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool slightly on a wire rack.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

aopiuofc
7

aopiuofc

1/13/2013

Very solid recipe, but nothing "special". Just a good standard muffin.

Sarah Jo
3

Sarah Jo

10/16/2012

I wanted to cut back on the fat just a touch, I substituted 1/4 cup of homemade applesauce for half of the oil called for in this recipe. Before baking, I sprinkled a little sugar over each muffin mound. I got 12 regular sized muffins out of one recipe. These were baked at 350* and were done at 20 minutes. These muffins had the perfect amount of sweetness with a chewy texture and a good portion of blueberries. I thought these might turn out dry......no, sir. These are excellent. We all loved them.

BOOKMARKER
1

BOOKMARKER

6/13/2014

Baked these & "Best of the Best Blueberry Muffins" today. They're both good! To compare them easier I used the same fat ingredients - meaning 1/4c butter & 2T oil. Creamed the butter & sugar; added the eggs & oil; used 1c buttermilk for the milk/vinegar combo; then the dry ingredients & berries. Sprinkled with a tiny amount of sugar - considering we're dealing with whole wheat. These aren't too wheat-y either - meaning you don't see/taste the whole wheat, but it's in there & good for you. Yay! I baked mine at 375 & they were done in 25 mins. Next day: While still very good, both type muffins got moist on top. Maybe the 2T oil needs to go? Also, these look just like the photo - not all that pretty, but they have a "great personality"! :D

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