Alienated Blueberry Muffins

Name: Alienated Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 dozen
Ingredients: 2 cups fresh blueberries; ¼ cup all-purpose flour; 2 cups all-purpose flour; 4 teaspoons baking powder; 1 teaspoon salt; ¼ cup margarine; 1 ½ cups white sugar; 2 eggs; 1 teaspoon vanilla extract; 1 cup milk

Rating: 3.97 stars

372 Ratings
297 Reviews
17 Photos

I got this recipe from my grandmother in New Jersey. They fit the title, because they are out of this world!

By Nora Donovan

Gallery

Recipe Summary

prep:

15 mins

cook:

25 mins

total:

40 mins

Servings:

Yield:

2 dozen

Nutrition Info

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease muffins tins, or line cups with paper liners.

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Step 2

Sprinkle 1/4 cup flour over blueberries, and stir to coat berries thoroughly.
Step 3

In a small bowl, whisk together 2 cups flour, baking powder and salt.
Step 4

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.
Step 5

Bake for 25 minutes.

Nutrition Facts

Per Serving:

127 calories; protein 2.2g 4% DV; carbohydrates 24g 8% DV; fat 2.6g 4% DV; cholesterol 16.3mg 5% DV; sodium 210.4mg 8% DV. Full Nutrition

Reviews (297)

Most helpful positive review

TOLLBABY

09/18/2003

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 DELICIOUS! 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:) Read More

Helpful

(325)

Most helpful critical review

AnnaG

01/04/2004

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. Read More

Helpful

(181)

372 Ratings

5 star values: 169
4 star values: 101
3 star values: 47
2 star values: 30
1 star values: 25

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

TOLLBABY

09/17/2003

Helpful

(325)

AnnaG

01/03/2004

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. Read More

Helpful

(181)

Amy

04/14/2003

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 thing 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 Read More

Helpful

(179)

SMELTON

09/07/2003

Forget all those negative reviews, this was the best - definitely a keeper. Very light in flavor and low fat! Make sure to use fresh blueberries and I substituted butter for margarine and it turned out fine. MMMMMmmm.... Read More

Helpful

(70)

Jillian

06/03/2011

My husband loves blueberry muffins so I thought I'd give this recipe a try. However I have to say I must agree with the other two and three star reviews. Even after substituting buttermilk for the milk and decreasing the baking powder to compensate for the switch I found these to be bland and lacking flavor. Plus they didn't really have that nice puffy muffin shape I'm used to even after baking these in a Texas sized muffin tin. What a waste of ingredients! I definitely won't be making these again.... Read More

Helpful

(60)

CAROLINA MOON

09/05/2003

These muffins were very easy to make and smelled delicious in the oven. The taste was kind of bland definitely not "out of this world." We ate them but I don't think I'd make them again. Read More

Helpful

(60)

Esmee Williams

09/17/2003

Awesome Blueberry Muffins! Read More

Helpful

(42)

BIRDMANIA

10/20/2003

I have to be honest.. I found these muffins WAY too sweet.. so unless youve got a major sweet tooth I'd avoid these Read More

Helpful

(37)

STRRYNYT

06/28/2003

couldn't even get these muffins out of the pan without them falling apart...also found them to be very bland... Read More

Helpful

(36)

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Nutritional Information

Alienated Blueberry Muffins

Servings Per Recipe: 24
Calories: 126.6

% Daily Value *

protein: 4 %

carbohydrates: 8 %

exchange other carbs:

dietary fiber: 2 %

sugars:

fat: 4 %

saturated fat: 3 %

cholesterol: 5 %

vitamin a iu: 3 %

niacin equivalents: 9 %

vitamin b6: 1 %

vitamin c: 2 %

folate: 6 %

calcium: 6 %

iron: 4 %

magnesium: 2 %

potassium: 1 %

sodium: 8 %

thiamin: 11 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Alienated Blueberry Muffins

1 of 297

All Reviews

TOLLBABY

09/17/2003

Helpful

(325)

AnnaG

01/03/2004

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.

Helpful

(181)

Amy

04/14/2003

Helpful

(179)

SMELTON

09/07/2003

Helpful

(70)

Jillian

06/03/2011

Helpful

(60)

CAROLINA MOON

09/05/2003

These muffins were very easy to make and smelled delicious in the oven. The taste was kind of bland definitely not "out of this world." We ate them but I don't think I'd make them again.

Helpful

(60)

Esmee Williams