Blueberry Muffins I

WOW!!! Perfect old fashioned muffin recipe! Just enough sweetness (muffins aren’t supposed to be very sweet), and enough thick batter to fill muffin tins 3/4 full. TIP: Whisk flour to incorporate air before spooning it into measuring cup. Don’t just scoop it or you’ll get more than needed, resulting in even even thicker batter and dry muffins.) Baked 15 min till toothpick came out clean and tops just started to brown. Don’t over bake. Cool on rack for about 15 min. then serve with butter or a little blueberry freezer jam!

Everyone loved these, today I will dip the tops in butter and then sugar and cinnamon. I did not change anything, it was right on. Thank you for sharing!

The first time I used this recipe I did it with raspberries and it worked out really well I didn’t use the lemon. The next time I use the lemon and did the blueberries I needed about a half a cup more sugar than the recipe asked for and they were delicious

These baked beautifully. I added 1/2 cup chocolate chips and reduced milk to 2/3 cup because I used frozen blue berries. These are not sweet, but can be easily sweetened.

10.18.21 The batter was very, very thick, it was difficult to portion into each muffin cup, and there wasn’t enough batter to even fill each cup 2/3 full. I wish that I’d added a little more milk and gone for maybe 9 or 10 muffins instead of 12. Even with 3 teaspoons of baking powder, I got very little rise, and they ended up looking more like a big mini muffin rather than a regular full-size muffin. Most of all what I didn’t like was the texture, not at all light, sort of like a dense, dry biscuit (sorry). I read the reviews, and many commented that this recipe needed more sugar. My blueberries were sweet, and the level of sweetness was fine for us. Followed the recipe to the letter with the exception of adding some almond extract. Unfortunately, these muffins were a disappointment and simply didn’t measure up to other blueberry muffin recipes that I have, so I won’t be making again.

just added 2 c Blueberries and used Lemon Juice since had no zest. really good served warm with pat of butter.

These muffins turned out wonderful! Since I did not have lemon juice I was worried a bit but they turned out just fine.

WORST muffins I have ever made. Really think that it was missing an ingredient – just not sure what.

These were good. I used whole wheat flour which worked well. Tops rose nicely.

I` ve made these tons of times and me a my family loves them next time I`m dubbleing up so I can leave some with my parents and take the other ones with me again.

I have to use an egg replacer due to a family member with a severe allergy. Often I end up having to make other adjustments as a redirect. Not with this recipe, though. The muffins were excellent! Light, a little on the fluffy side, and very flavorful.

READ BEFORE YOU BAKE: I was very excited about these muffins from reading the reviews. I followed the recipe EXACTLY and when I took them out of the oven, they didn’t even rise. They were dry, crumbly and didn’t taste good; they were extremely bland and tasted like flour. Very disappointed.

Great! Did as others said… a little more sugar, no zest, a bit of vanilla.

I made them per the directions. I found them to be dry, and I feel they needed more sugar.

Very good and easy to make !!

These are delicious! We followed many of the suggestions and added an extra 1/4 cup of sugar, but we used brown for the addition instead of white (so 1/2 cup white sugar, 1/4 cup of brown sugar)!!

Really great recipe! simple and tasty! i 3x this to 36 muffins and halfed the sugar and it still tasted great 🙂

Awesome and eZ!! I used almond milk instead of regular, no lemon zest, a pinch of cinnamon, cooked for 25 minutes. These are perfect if your not a super sweet person but still want a little bit of sweetness! An after school delight to make with friends or on your own to enjoy with family! I do recommend if you’re a normal person to add a 1/4 cup more sugar if you want a muffin because it tastes like more of a blueberry scone to me. 100 percent recommend!! Easy as making eggs!!!!! Try it for yourself!

Definitely going to remake these again! I loved it as it was. I unfortunately did not have lemons for zesting, but i did have lemon juice. So i added a small splash of it, as i know the acidity of lemons compliments blueberry muffins really well. I found it the perfect sweetness. Only other difference was that i had frozen blueberries (which make no difference other than cooking time). Kid approved, most of the muffins are already gone before cooled.

This is a wonderful recipe to make with any kind of fruit. I used 1/2 cup white and a 1/2 cup brown sugar. I also added atsp vanilla and because I made it with finely diced apples, a tsp cinnamon. I used four apples and processed them into very fine pieces. I baked them at 375 f for twenty minutes and they turned out perfect. I got twelve big muffins from it. I will definitely make these again.

I added a little cinnamon on top, they’re lovely!