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I've been making muffins so I can have a quick, nutritious breakfast on a workday morning. I made some substitutions in the recipe to use ingredients I had in the house. This is a keeper!
Prep Time: 10 minutes
Cook Time: 18-22 minutes
Total Time: About 30 minutes
Source: Shoprite circular
Preheat the oven to 375 degrees F. Grease muffin tin and set aside.
Zest lemon into large mixing bowl. Cream the zest, butter, and granulated sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Then add juice from the lemon and vanilla.
Stir in the poppy seeds. Add salt and baking powder, mix. Slowly add flour, alternating with the milk. Take care not to over mix the batter.
Fold in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar.
Bake until golden brown, 25-30 minutes.
By Stephanie from Hillsboro, OR
Easy and good!
My husband's favorite muffin!
Combine flour, sugar, and baking powder in large bowl; mix well. Cut in 1/2 cup butter until crumbly, reserving 1 cup mixture for topping. Add eggs, milk and vanilla to remaining crumb mixture, stirring just until moistened.
These muffins are very tasty and easy to make! They are great at meal times or as a snack. Kids love these, too!
Combine first 6 ingredients in bowl, mixing to blend. Fold in blueberries. Spoon into greased and floured muffin cups.
Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!
I have a couple of solutions that work well. I always spray my paper cups with cooking spray before putting in the batter. Before I add my blueberries to the batter, I coat them with a tablespoon or so of flour. This prevents them from sinking to the bottom and prevents them from "bleeding" into the batter.
By Elaine from Belle Plaine, IA
Thanks so much for these two tips, Elaine! You know me, I am horrid at baking from scratch but there are times I get a packaged blueberry mix and I am certain your ideas will work for them too. :-)
When baking Blueberry muffins, don't add your blueberries to the batter. Just fill your muffin tins using a teaspoon and alternate batter with individual blueberries until the muffin cup is 2/3 full. Be sure to finish the muffin with the batter covering the berries.
I came up with this idea, because I didn't like PURPLE Blueberry muffins. This also works well with blueberry pancakes. I just pour the batter on the griddle and poke a few blueberries into it before it bakes.
By Harlean from Hot Springs, AR
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By Robin from Washington, IA
Preheat oven to 400 degrees F. Lightly spray muffin tin. Wash blueberries, set aside. In large bowl, add flour, baking powder and 1/3 cup sugar. In small bowl, combine egg, oil and milk. Add to the flour mixture. Gently stir in blueberries. Pour into prepared muffin tin, filling each cup about 2/3 full. Sprinkle with 1 tsp sugar and bake 17 minutes or until light brown. Allow muffins to cool before removing from pan.
By imaqt1962 from Illinois
Cream shortening and sugar and add eggs 1 at a time. Sift flour, baking powder and salt. Add alternately with milk. Fold in blueberries or fresh equivalent. Grease muffin tins and fill 2/3 full. Bake at 375 degrees F for 20 minutes.
By Robin from Washington, IA
Beat egg and mix in all ingredients except blueberries. Stir until thoroughly mixed. Fold in blueberries. Fill muffin cups 2/3 full. Bake in 400 degree F oven for 18-20 minutes. Makes 18-20 muffins.
Wow that is an easy recipe!
I bought some dried blueberries. Would I have to soak them in water before making muffins? (11/28/2007)