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

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
24
Yield:
2 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

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
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Reviews (297)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(325)

Most helpful critical review

Rating: 3 stars
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
(181)
372 Ratings
  • 5 star values: 169
  • 4 star values: 101
  • 3 star values: 47
  • 2 star values: 30
  • 1 star values: 25
Rating: 5 stars
09/17/2003
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 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
(325)
Rating: 3 stars
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
(181)
Rating: 5 stars
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
(179)
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Rating: 5 stars
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
(70)
Rating: 2 stars
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
(60)
Rating: 4 stars
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
(60)
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Rating: 5 stars
09/17/2003
Awesome Blueberry Muffins! Read More
(42)
Rating: 2 stars
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
(37)
Rating: 3 stars
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
(36)
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