Make a batch of this fake strawberry jam whenever you have a bountiful crop of zucchini squash. Tastes exactly like the genuine thing! If you don’t let your loved ones and friends know, they won’t understand the difference.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup milk
- 1 large egg
- ⅓ cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup white sugar
- ½ cup fresh blueberries
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with liners.
- Stir together milk, egg, and oil in a large bowl. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into the muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Serve hot.
Nutrition Facts
| Calories | 182 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 96 mg |
| Sugars | 10 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I tried it with blueberries and then did it with strawberries. Loved it both times. First time I used real sugar and second time I used Truvia. I didn’t notice any difference in the sugar at all. I also used a cup of blueberries instead of the half cup. It is now my go to recipe.
Used olive oil and added half cup fresh diced peaches. Very versatile recipe.
This can be made with rice flour (gluten intolerance in the house), and I added vanilla, additional sugar, and doubled the blueberries.
I love this recipe! So easy and delicious.
Excellent blueberry muffin recipe I used 1 cup of fresh came out perefect
Not bad I ended up 36 of them. I had double the batch. But I got a lot more then 24. Lol I added vanilla and pecans. Once they cooled down they taste great.
I didn’t notice as I was making them there was no Salt in the recipe. They tasted off and not as sweet as they should have. The blueberry flavor didn’t come through either, despite my having added a full cup.
Absolutely loved it. My husband really loved it and my kids ate it all up. Our new favorite recipe to use in the house.❤️
I used melted butter in place of the oil, increased blueberries to 1 cup, increased sugar to 3/4 cup and also added a generous amount of lemon zest (which I add to everything I make with blueberries). First time I have made muffins in decades. These were light and fluffy and absolutely delicious! Next time (probably tomorrow) I am going to try this with strawberries. What a versatile recipe and perfect. Super easy to put together. Thank you so very much!
These were excellent! I added a little more sugar and blueberries. I just sprinkled on a little sugar before baking instead of the topping. I will definitely make these again. Thank you
I used 1 cup Splenda instead of sugar since I got diabetics in the family, and it turned out great just enough sweetness to it for us. also 1 cup of fresh blueberries instead of a 1/2 cup
I will agree that the recipe was easy, BUT after making these and following the recipe (and I’m a baker), they were somewhat tasteless. They weren’t sweet at all like a muffin should be. They tasted more like cornbread to me. I won’t be using this recipe but will hunt for a different one.
I added one cup of blueberries and one cup of sugar. Very good.
My neighbour gave me blueberries and I came across this one I realized after I had all other ingredients in a bowl I didn’t have sugar, I used brown sugar + I added salt and vanilla and used just over a cup of blueberries as I shared with my neighbour and we all agreed that they were amazing and Super moist This is my new muffin base recipe
I love this recipe because its really nice and simple…the only adjustment id make next time is reducing the sugar used in the recipe. ❤
Didn’t make any changes. Real easy with ingredients I had on hand. Very good
I loved it but I never really add the exact amount of blueberrys that it says I usually just pour a bag of frozen blueberrys until it looked ok. i also added a little more sugar and my family loved it!!!
It was a DELICOUS recipe, and I was very excited that this came out well!
These are fantastic and so easy to make. I have now made them numerous times, for myself, my 94 year old mom, and for friends, and always get great reviews! A couple of little things I added or changed that made them even better (though the original is great). Big fresh blueberries look and taste great. Put in 1 1/2 T less whole milk and added 1 1/2 T vanilla extract. Just a couple of drops of almond extract. Used 1/4 cup light brown sugar and 1/4 white sugar rather than 1/2 cup white sugar.
I loved this recipe! I used fresh blueberries and added more than what it called for and they worked out perfectly. Instead of making 12 regular muffins, I made 6 extra large muffins. Then I got ambitious and made extra batter and added chocolate chips to it. They look so yummy!
looks great and has a nice texture, but it tasted bland. Not sweet at all.