-
-
My review
Awesome Blueberry Muffins
2
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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 238Original recipe yields 12 servings (1 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine milk and vinegar in a small bowl; allow to rest for 5 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with paper liners.
- 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.
- 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.
You might also like
Footnotes
- Cook's Note:
- For richer muffins, use melted butter in place of the canola oil.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3338 Ratings
-
-
-
-
-
Most helpful positive review
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 muff...
Most helpful critical review
12/26/2012
Merry Christmas to all...ill want to try this recipe for our new years eve...hope i could make it..wish me luck.for now 3 stars...then lets see.
Most helpful
Most positive
Least positive
Newest
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 muff...
1/13/2013
Very solid recipe, but nothing "special". Just a good standard muffin.
9/30/2014
I love this recipe. It's quick and easy and the muffins turned out great for me. I use this recipe as a base for most of my muffins, I just change the fruits and I sometimes sub applesauce for t...
7/22/2013
The only thing I added was a sprinkle of sugar on each before baking. Really delicious. I made mini muffins which took 10-12 minutes. I would recommend using "larger" mini muffin tins or just u...
6/11/2014
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; ...
5/11/2015
Really good, I will definitely keep using this recipe. The only thing that keeps it from 5 stars is blandness, but as a base recipe it's excellent, only a tweak away from five stars. I added 1/4...
7/16/2014
A bit grainy due to the whole wheat flour. I didn't see the cook's note about substituting butter for the oil, until it was too late - I wish I had used butter. I filled the cups almost to the...
12/3/2012
Great texture and flavor, this is a wonderful recipe. I made the recipe exactly as stated with the exception of sprinkling the tops of the muffins with a little turbinado sugar after baking fo...
7/13/2015
A good recipe for those that like to use whole wheat as much as possible. I Especially like the texture - not fluffy like a cake but not too dense either. I added the zest of one lemon and squee...