Blueberry Muffins

This recipe comes from delightfulrepast.blogspot.com.

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Submitted By Jean with Delightful Repast Blog
This recipe comes from delightfulrepast.blogspot.com.
Rating
  • 1
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  • 3
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  • 5
Votes: 25
Rating: 3.52
You:
Rate this recipe!
Submitted By Jean with Delightful Repast Blog
This recipe comes from delightfulrepast.blogspot.com.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions

  1. 1. Preheat oven to 375°F. Spray standard 12-cup muffin pan with cooking spray. In small bowl, whisk together flour, baking powder, salt and nutmeg.

    2. In large bowl, cream butter and sugar thoroughly. Beat in eggs and vanilla, then milk and lemon zest. Stir in flour mixture until just combined. Before adding blueberries, put a scant tablespoon of plain batter in each of the 12 cups (this ensures easy release from the pan). Stir in blueberries.

    3. Divide batter among 12 muffin cups; they will be full. Bake at 375 degrees for 30 minutes. Cool on wire rack for 10 minutes before turning muffins out of pan.  Makes 12 muffins.

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Recipe Comments

4 thoughts on “Blueberry Muffins

  1. Tanya

    Hello,
    I was wondering if you can use the Bob’s Red Mill egg substitute for these kind of recipes. I used it for the first time on a batch of oatmeal cookies and they turned out amazing. I was wondering how the substitute does in light cakes and muffins.
    Thanks in advance!
    T

    Reply
  2. Jean

    Hello, I was wondering if I can use Bob’s Whole Wheat Pastry Flour in place of the white all-purpose flour and if so, do I use the same amount, 2 cups? Thanks

    Reply
    1. recipe specialist

      To replace white flour in this recipe, I would recommend using 7/8 cup Whole Wheat Pastry Flour for every 1 cup of white flour. This would be equal to removing 2 Tb. of flour from every 1 cup of flour. You could also use a 50/50 blend, 1 cup of each flour for this recipe, if you prefer a lighter texture and flavor.

      Reply

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