Comments on: Very Blueberry Muffins

By: Angela Grindle

Angela Grindle — Mon, 17 Feb 2025 16:53:07 +0000

In reply to Barbara Gordon. You are very pleased with your recipe. Maybe you should start your own blog. Amy’s blueberry muffins are amazing. Maybe I’ll try yours too.

By: Reader Last

Reader Last — Tue, 06 Aug 2024 12:47:35 +0000

In reply to Barbara Gordon. Yes! I found it in Yankee years ago while living in upstate NY. It was great with the excellent blueberries I would pick and freeze each summer. My grands have grown up on them

By: Debra Bozzi

Debra Bozzi — Fri, 26 Jul 2024 15:46:58 +0000

Outstanding! These muffins take a little extra time and effort, but it’s worth it.

By: Barbara Gordon

Barbara Gordon — Wed, 24 Jul 2024 03:08:11 +0000

I disagree. THIS is the best recipe: To Die For Blueberry Muffins

Ingredients
• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt

• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk or enough to make 1 cup of liquid

• 1 cup frozen Wyman’s blueberries, not thawed
Directions
1. Preheat oven to 400 degrees F. Grease 12 muffin cups or line with muffin liners.
2. Combine flour, sugar, baking powder, and salt. Set aside.
3. Place vegetable oil into a 1 cup liquid measuring cup; add the egg and enough milk to fill the cup to the 1 cup mark. Mix with fork.
4. Add liquid to flour mixture. Fold in blueberries. BATTER WILL BE THICK. Fill 12 muffin cups.
5. Bake for 20 to 25 minutes in preheated oven, or until done.