Great muffins made with fresh or frozen blueberries.

Recipe Summary

Servings:
12
Yield:
1 dozen
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Ingredients

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

Directions

Instructions Checklist
  • Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.

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  • In a medium bowl, combine flour, sugar, baking powder, blueberries, grated lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

  • Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Nutrition Facts

183 calories; protein 3.3g 7% DV; carbohydrates 27.1g 9% DV; fat 7.1g 11% DV; cholesterol 16.7mg 6% DV; sodium 231.4mg 9% DV. Full Nutrition

Reviews (155)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/31/2005
These muffins are sooooo good! I took everyones advice and added 1/4 cup more sugar and left out the lemon zest and used frozen blueberries. I sprinkled the tops with cinnamon and sugar before baking for 20 min. They came out so moist and delicious. My son and I ate 8 of them as soon as they were done baking. I kept burning my mouth on them. LOL. They were still moist the next day. I can't wait to make them again since there are none left. This recipe is a definite keeper. Read More
(124)

Most helpful critical review

Rating: 2 stars
03/03/2005
I found these muffins to be a little bit on the dry side. I added some cinnamon to them and it added a nice flavor. These are best when served warm out of the oven. Nice when accompanied by a cup of coffee or tea. Read More
(13)
193 Ratings
  • 5 star values: 108
  • 4 star values: 55
  • 3 star values: 15
  • 2 star values: 7
  • 1 star values: 8
Rating: 5 stars
08/31/2005
These muffins are sooooo good! I took everyones advice and added 1/4 cup more sugar and left out the lemon zest and used frozen blueberries. I sprinkled the tops with cinnamon and sugar before baking for 20 min. They came out so moist and delicious. My son and I ate 8 of them as soon as they were done baking. I kept burning my mouth on them. LOL. They were still moist the next day. I can't wait to make them again since there are none left. This recipe is a definite keeper. Read More
(124)
Rating: 5 stars
02/21/2005
I doubled the sugar (and used honey instead) added some vanilla extract and used whole wheat flour instead of white as well as soy milk instead of regular I also left out the lemon zest. We ate the entire pan of them within the evening!!!! They were great and easy to make. Read More
(40)
Rating: 5 stars
02/19/2006
I made these this morning and they turned out really good. I used the splenda baking sugar so I kept it to a half cup. If I used regular sugar I'd probably increase it to 3/4 cup. I also used a tsp of vanilla extract instead of lemon zest and took the advice of another reviewer and sprinkled a little cinnamon on top before baking. Turned out delicious! Read More
(31)
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Rating: 4 stars
01/13/2005
Very nice. In consideration of other reviews stating that more sugar was needed I substituted 1 cup of vanilla yogurt for the milk. I also added a couple of tablespoons of milk as I mixed up the batter just to get to a workable consistency. The flavor and sugar in the yogurt was just the right touch. Read More
(23)
Rating: 5 stars
04/03/2006
Incredibly quick and easy to make and wonderful taste!!! Everybody loves them from the first bite! the only thing I changed was double amount of sugar a bit of vanilla and no lemon zest. It works out every time delicious with cherries as well:) Thanks to this recipe I became a queen of muffins:) Read More
(13)
Rating: 2 stars
03/03/2005
I found these muffins to be a little bit on the dry side. I added some cinnamon to them and it added a nice flavor. These are best when served warm out of the oven. Nice when accompanied by a cup of coffee or tea. Read More
(13)
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Rating: 5 stars
07/23/2005
I doubled the sugar and added 1/2 teaspoon each of vanilla & almond extracts. They were perfect! Read More
(13)
Rating: 5 stars
08/29/2002
We made mini muffins and really liked them. They could use a bit more sugar. Read More
(9)
Rating: 5 stars
07/31/2005
This is a simple recipe and my whole family loved it. Thanks for the recipe. Read More
(7)