HOMEMADE BLUEBERRY MUFFINS
These spongy blueberry muffins are ready in just 45 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat the oven to 400°F. Spray just the bottoms of 12 regular-size muffin cups with the cooking spray, or line each cup with a paper baking cup.
- If using canned blueberries, drain them in a strainer. Rinse fresh or canned blueberries with cool water, and discard any crushed ones. Do not thaw frozen blueberries. Pull off any stems from blueberries.
- In a large bowl, beat the milk, oil, vanilla and egg with a fork or wire whisk until well mixed. Stir in the flour, sugar, baking powder and salt all at once just until the flour is moistened. The batter will be lumpy. If the batter is mixed too much, the muffins will have high peaks instead of being rounded.
- Carefully stir in the blueberries. Spoon the batter into the muffin cups, dividing batter evenly.
- Bake 20 to 25 minutes or until golden brown. If baked in a sprayed pan, let stand about 5 minutes in the pan, then remove muffins from pan to a cooling rack. If baked in paper baking cups, immediately remove muffins from the pan to a cooling rack. Serve warm or cool.
Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 8 g, TransFat 0 g
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Balinda Austin
[email protected]Thanks for sharing this recipe! I'll definitely be making these muffins again.
A Geddes
[email protected]I'm not a big baker, but these muffins were easy to make. I'm definitely going to try more of your recipes.
jaguat
[email protected]These muffins are a great way to use up leftover blueberries. I always have a few extra blueberries in my fridge, so it's nice to have a recipe that uses them up.
Saif rahman
[email protected]I made these muffins for a bake sale, and they were a huge hit! Everyone loved them.
sidra salahuddin
[email protected]These muffins are the perfect grab-and-go breakfast. They're easy to make and they taste great.
Rekha Thakur
[email protected]I'm not a big fan of blueberries, but I still enjoyed these muffins. They were moist and fluffy, and the streusel topping was delicious.
Ryan Pope
[email protected]These muffins were a bit dry for my liking. I think I'll add some extra butter next time.
Matthew ehimare
[email protected]I followed the recipe exactly, but my muffins didn't turn out as fluffy as I expected. They were still tasty, though.
Sani Sani
[email protected]These muffins were a bit too sweet for my taste, but they were still good.
Salman Farce
[email protected]I made these muffins for my kids' breakfast, and they loved them! They're so easy to make, and they turned out perfectly.
Md. Abul Khayer
[email protected]These muffins were delicious! The blueberry flavor was perfect, and they were so moist. I'll definitely be making these again.
David Vinzant
[email protected]I've tried many blueberry muffin recipes, but this one is by far the best. The muffins are light and fluffy, with just the right amount of sweetness. I highly recommend this recipe!
Jamila Shebby
[email protected]These blueberry muffins were a huge hit with my family! They're so moist and flavorful, and the blueberries burst in your mouth. I'll definitely be making these again.