Ready in 45 minutes
Besides being easy to make, my Aunt Evelyn's blueberry muffins are light, moist and delicious.
"Excellent muffins! I used all-purpose flour, an extra dash of oil, and just 1 cup of berries since that's all I could pick in my backyard today. The muffins (16) are moist and super yummy."- DebLee2010
Top-ranked recipe named "Aunt Evelyn's Blueberry Muffins"
Preheat oven to 350 degrees F. Fit muffin tin(s) with paper liners; set aside.
Sift all dry ingredients into a large bowl; set aside. In a small, bowl toss blueberries with about 1 tablespoon of flour mixture; set aside. In a medium bowl, whisk all wet ingredients together until well blended. Add wet ingredients to flour mixture and mix with a spoon until just barely combined. Gently fold blueberries into batter. Do not over-mix. Fill prepared muffin tin almost all the way to the top. Bake until muffins are golden brown and a toothpick inserted into the center comes out clean, about 20 to 25 minutes, rotating tin halfway through for even baking. Transfer tin to a wire rack to cool slightly, about 5 minutes. Invert muffins onto wire rack, stand muffins upright, cool 5 minutes longer, and serve warm. Muffins will keep for 2 to 3 days in an airtight container.
Makes 12 to 18 muffins depending on size.
Niquo 1 year agoGreat recipe!! Make sure to add 1 x cup of milk further to the recipe and its done. Scrumptious!!
Shellycat 1 year agoGreat!! Here is what I did. I added 1/4 lemon juice and used reg flour and they came out amazing!!!!
Jaschneidy 1 year agoI agree, it's definitely missing a wet ingredient I wish I would have read the reviews before my first batch! I added milk to the second batch and they were much better.
CoriOles 1 year ago
slangvardt 2 years agoI attempted this recipe this morning for my fiancés birthday breakfast only to have complete disappointment. I followed the recipe exactly only to have some sort of crumbly substance in theixing bowl. A major ingredient is missing to make the actual batter. Terrible recipe
jaybeau21 3 years agoTo the person who submitted this, please check your ingredient list. After following the directions, I had a very dry dough instead of a typical muffin mix. I then realized that a liquid was missing. I checked several other recipes and they all had 1 cup of milk. I then added the milk to this recipe and it made a huge difference. The muffins came out moist and fluffy. Please add 1 cup of milk if you plan on making this recipe.
MommyPossum 3 years agoLove it! Moist and rich they are really hard to stop eating.
Nickelswap 3 years agoI joined a farm share this summer and every week I get a farm fresh vegetables and fruits. I had quite a few fresh blueberries so I decided to try this recipe. To be honest I was a little disappointed. First, mine didn't look anything like the picture and a little bland. I reviewed the ingredient list again and I didn't leave anything out. I'll keep looking and try another muffin recipe next week.
DebLee2010 3 years agoExcellent muffins! I used all-purpose flour, an extra dash of oil, and just 1 cup of berries since that's all I could pick in my backyard today. The muffins (16) are moist and super yummy.
sgrishka 5 years ago[I posted this recipe.]