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.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
25 mins
total:
1 hr
Servings:
12
Yield:
1 dozen
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine milk and vinegar in a small bowl; allow to rest for 5 minutes.

    Advertisement
  • 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.

Cook's Note:

For richer muffins, use melted butter in place of the canola oil.

Nutrition Facts

238 calories; protein 4.3g; carbohydrates 32.1g; fat 11g; cholesterol 32.6mg; sodium 201.8mg. Full Nutrition
Advertisement

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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. Read More
(15)

Most helpful critical review

Rating: 3 stars
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. Read More
(2)
48 Ratings
  • 5 star values: 28
  • 4 star values: 17
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
(15)
Rating: 4 stars
01/13/2013
Very solid recipe but nothing "special". Just a good standard muffin. Read More
(10)
Rating: 5 stars
07/22/2013
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 using regular muffin tins because blueberries are so heavy. Read More
(9)
Advertisement
Rating: 5 stars
09/30/2014
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 the oil and it works every time. Read More
(9)
Rating: 4 stars
06/13/2014
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 Read More
(4)
Rating: 4 stars
07/16/2014
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 top and got 18 muffins. Read More
(3)
Advertisement
Rating: 4 stars
05/11/2015
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 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. Read More
(3)
Rating: 5 stars
12/03/2012
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 for a little sparkle. Read More
(3)
Rating: 4 stars
02/21/2015
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. Read More
(2)
Rating: 3 stars
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. Read More
(2)
Advertisement