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| BLUEBERRY MUFFINS | |
 2 cups all-purpose flour 1 cup sugar 1 tbsp. baking powder 1 tsp. salt 2 eggs 1/4 cup vegetable oil 1/4 cup (1/2 stick) butter, melted 3/4 cup milk 1 cup blueberries (fresh or frozen) Combine all dry ingredients, in separate bowl combine all wet ingredients. Fold wet into dry trying not to over mix. Fold in blueberries. Fill muffin tins that have paper inserts or are sprayed with baking spray. Lemon Topping: 1/2 cup sugar zest of one lemon Combine 1/2 cup sugar with zest of one lemon. Sprinkle evenly over muffins. Bake at 350°F for 20 to 25 minutes or until tops are firm to the touch. Submitted by: Susie | |
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recipe reviews #2949
donna says:
Worked perfectly. 100% delicious
#10474
Holly says:
YUMMMM... these are great!!
#22670
Shelly (Massachusetts) says:
Great and easy recipe. Anyone who eats them loves them!
#24030
Lela (Ohio) says:
Very easy. Most items I already had in my kitchen. Very quick!
#30279
Al says:
I made them and they tasted just like Blueberry Muffins. Easy peasy....
#71842
Liz (New York) says:
I enjoyed this recipe and made the following changes (based on what I did or did not have in the house) which might be a good alternative depending on your tastes and what you have available.
1. I replaced (about 1/3 cup) of the regular flour with some whole wheat flour.
2. I used salted butter and just didn't add any salt.
3. I used 1/2 cup more blueberries.
4. I added a teaspoon of vanilla.
5. I added a tablespoon of flax seeds.
6. I used about 1/2 a tablespoon of baking powder.
The muffins were tasty and not too sweet.
1. I replaced (about 1/3 cup) of the regular flour with some whole wheat flour.
2. I used salted butter and just didn't add any salt.
3. I used 1/2 cup more blueberries.
4. I added a teaspoon of vanilla.
5. I added a tablespoon of flax seeds.
6. I used about 1/2 a tablespoon of baking powder.
The muffins were tasty and not too sweet.
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