Alienated Blueberry Muffins Recipe

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease muffins tins, or line cups with paper liners.
Sprinkle 1/4 cup flour over blueberries, and stir to coat berries thoroughly.
In a small bowl, whisk together 2 cups flour, baking powder and salt.
In a large bowl, cream margarine, and gradually mix in sugar. Beat eggs, and stir into creamed mixture along with vanilla. Stir in milk alternately with flour mixture, mixing well after each addition. Fold in berries. Fill muffin cups 2/3 full with batter.
Bake for 25 minutes.

Reviews (277)

294

TOLLBABY

Sep. 17, 2003

"These muffins were quick and economical to make - I halved the recipe and added a little more vanilla (not on purpose, I spilled) and about 1/4 cup more blueberries than called for, and they were DELI..." See moreCIOUS! My husband and son are devouring them as I type this, and I will DEFINITELY make these again (and again and again). If your blueberries all fall to the bottom, try rinsing them BEFORE coating them with flour next time. If your batter isn't rising - perhaps your baking powder is stale. Keep it in the fridge, and buy fresh every four months or so. It goes stale fairly quickly, so buy small containers unless you do a LOT of baking. These muffins are fantastic with chopped apricots, and with chopped apples and dates :)"

161

AnnaG

Jan. 3, 2004

"This recipe gets 5 stars with the following changes 1) use buttermilk instead of milk and 2) decrease baking powder to 2 1/2 teaspoons...." See more"

159

Amy

Apr. 14, 2003

"I have never tried blueberry muffins from scratch before, but after making this recipe, I will never buy boxed muffins again! These were so delicious! I halved the recipe and only made 12, the only ..." See morething I did differently was I only used 1/2 of the Baking Powder that the recipe called for, but they turned out wonderfully!! To keep the blueberry's from sinking, I rinsed them and then immediately floured them. Then right before I added them to the batter, I floured them a little bit more. They didn't sink at all! What a great recipe! ~Amy"

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