Blueberry Muffins

"I've tried many blueberry muffin recipes, none just to my standards. Finally I took several different ones and incorporated them to how I like them. Enjoy! I also suffer from IBS and find that this snack doesn't bother my stomach at all."
 
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photo by Fleurp photo by Fleurp
photo by Fleurp
photo by Katzen photo by Katzen
Ready In:
35mins
Ingredients:
8
Yields:
9 muffins
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ingredients

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directions

  • Preheat oven to 400°F.
  • Combine flour, sugar, salt and baking powder in a mixing bowl.
  • Add milk of choice and oil. Mix.
  • Fold in blueberries.
  • Pour into muffin cups and bake for 25-30 minutes.
  • Makes 9 muffins.
  • (Sometimes I like to sprinkle a little brown sugar on top before I put them in the oven).
  • This can easily be made into a vegan muffin mix. Tastes just as good too!

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Reviews

  1. Good. I used a mixture of berries instead of blueberries and they were nice.
     
  2. Great starter recipe, I used self raising flour, and because I didn't have quite enough buttermilk I used 1 cup buttermilk and 1/4 yogurt. I also added 2 tbl spoons of veg oil, and a bit of milk as mix seemed a bit thick. Anyway they turned out lovely & even rose (see photo). I really like the lack of egg thanks to my sons egg allergy.
     
  3. Super moist and sweet. I was out of whole wheat flour, and instead used a little oatmeal. Also I went heavy on the oil as I like my muffins moist. Will use this again!
     
  4. These were ok. I think that I'm so used to muffins baking up high from the egg, that I wasn't expecting the flat top these came out with. I think that an egg would be a great addition, as well as some lemon zest or vanilla. Thanks for sharing your recipe! Made for PAC Fall 2009 - you were adopted!
     
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Tweaks

  1. Good. I used a mixture of berries instead of blueberries and they were nice.
     

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