AWESOME BLUEBERRY MUFFINS
This is a modified version of a recipe given to me by a friend. I've subbed in all sorts of other fruits, and even veggies, for the blueberries, and they come out awesome every time.
Provided by PSOPHIA17
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Combine milk and vinegar in a small bowl; allow to rest for 5 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin cups or line with paper liners.
- Mix all-purpose flour, whole wheat flour, sugar, baking powder, and salt in a large bowl; make a well in the center. Pour eggs, milk mixture, and canola oil into well; stir until batter is just combined. Fold in blueberries and pour batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool slightly on a wire rack.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 32.1 g, Cholesterol 32.6 mg, Fat 11 g, Fiber 2.2 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 201.8 mg, Sugar 15.8 g
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Bheka Mbilokosa
[email protected]These muffins are the perfect way to use up leftover blueberries. They're also a great way to get kids to eat more fruit.
BD RIYAD
[email protected]These muffins are a great addition to any brunch menu. They're sure to be a hit with your guests.
SANTIAGO NATALI
[email protected]I'm not a baker, but these muffins were easy to make and turned out great. I'll definitely be making them again.
Tiffany Paschall
[email protected]These muffins are a great way to start the day. They're light and fluffy, with a perfect amount of sweetness.
Michael Clark
[email protected]I made these muffins for my kids and they loved them. They're a great way to get kids to eat more fruit.
Eunice Martinez
[email protected]These muffins are the perfect size for a quick breakfast or snack. They're also great for packing in lunches.
Shyla
[email protected]I added a streusel topping to these muffins and they were incredible. The streusel added a nice crunch and sweetness to the muffins.
Hammdan
[email protected]I made these muffins with frozen blueberries and they turned out great. They're just as moist and flavorful as the muffins made with fresh blueberries.
Brother Keef Tv
[email protected]These muffins are a great way to use up leftover blueberries. They're also a healthier alternative to other muffin recipes.
Sharon Blanton
[email protected]I'm not a big fan of blueberries, but I still enjoyed these muffins. They're moist and flavorful, with a nice crumb.
Violeta
[email protected]These muffins are perfect for a party or potluck. They're easy to make and always a crowd-pleaser.
Abdul Qayyum Khan
[email protected]I love that this recipe uses fresh blueberries. It really makes a difference in the flavor of the muffins.
Sacato Keenadiid
[email protected]I followed the recipe exactly and the muffins turned out great. They're light and fluffy, with a perfect amount of sweetness.
gantsetseg ganaa
[email protected]These muffins are the best blueberry muffins I've ever had. They're so moist and flavorful.
M rizwan M rizwan
[email protected]The muffins were easy to make and turned out perfectly. I will definitely be making them again!
Uxair Abbasi
[email protected]I made these muffins for my family and they were a huge hit! Everyone loved them.
Ragdoll
[email protected]These muffins are so delicious and moist! I love the combination of blueberries and lemon zest. They're perfect for a quick breakfast or snack.