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.
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.
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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.
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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.
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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 using regular muffin tins because blueberries are so heavy.
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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 the oil and it works every time.
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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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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 top and got 18 muffins.
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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 cup oat bran and some vanilla (otherwise all as directed). Next time I'll do lemon extract instead. I found it made more than a dozen; had enough left over for half a pan of mini muffins.
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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 for a little sparkle.
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Yum! I like the "sour milk" concept (a substitution for buttermilk) and the fact that there's whole wheat flour. I used frozen berries (rinsed under cold water and patted dry) and cut back to 1 1/2 c. which was plenty. Muffins are light and not "too" sweet. Believe I'll try cranberries and nuts the next time.
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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.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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 using regular muffin tins because blueberries are so heavy.
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 the oil and it works every time.
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
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 top and got 18 muffins.
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 cup oat bran and some vanilla (otherwise all as directed). Next time I'll do lemon extract instead. I found it made more than a dozen; had enough left over for half a pan of mini muffins.
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 for a little sparkle.
Yum! I like the "sour milk" concept (a substitution for buttermilk) and the fact that there's whole wheat flour. I used frozen berries (rinsed under cold water and patted dry) and cut back to 1 1/2 c. which was plenty. Muffins are light and not "too" sweet. Believe I'll try cranberries and nuts the next time.
