Ready in 45 minutes
Besides being easy to make, my Aunt Evelyn's blueberry muffins are light, moist and delicious.
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 3y agoGreat recipe!! Make sure to add 1 x cup of milk further to the recipe and its done. Scrumptious!!
Shellycat 3y agoGreat!! Here is what I did. I added 1/4 lemon juice and used reg flour and they came out amazing!!!!
Jaschneidy 3y 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 3y ago
slangvardt 4y 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 5y 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 5y agoLove it! Moist and rich they are really hard to stop eating.
Nickelswap 5y 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 5y 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 7y ago[I posted this recipe.]