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Blueberry Muffins Recipe

Blueberry Muffins

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on March 02, 2013

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    Ina really knows how to cook! I just made these muffins about 30 minutes ago, and the fam has already polished them off! I must say that mine actually look better than the picture with this recipe. Nice little crunch on the outside, incredibly moist on the inside. Mine took the full 25 minutes to cook (I made 10, rather than 20. I've only made these once, but I would say that the buttermilk is a must. I agree with one of the reviewers that they aren't that sweet, but I found that really delicious. Really fantastic recipe. Thanks, Ina!

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  • on January 20, 2013

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    As always, Ina does not dissapoint! Love her recipes! These muffins are moist and delicious. I added some vanilla... everything is better with good vanilla, and I sprinkled some sugar on the top of the muffins, which made a nice crust. Definately add the lemon zest. I did not have any buttermilk, but I did have some plain greek yogurt that I used instead... it added a little bit of a tang... Yum!! Kids and husband approved!!

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  • on December 12, 2012

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    Well, not the best muffins I've ever had and not the worst. Call me crazy but I just don't like using lemon zest in certain recipes. I only used a tiny bit because I knew it would overpower if I used the amount Ina calls for. I don't like the sour lemon flavor in the background of these muffins so I'm not going to use it in the future. Also, I don't think these are sweet enough especially with the tartness of the blueberries. I'm going to toss the blueberries with sugar next time so they're sweeter. Let me point out that I had no buttermilk or yogurt on hand so I used sour cream with a smidge of milk to thin it out. Muffin texture turned out great - nice and moist and fluffy.

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  • on November 29, 2012

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    OMG! These turned out so moist and amazing! My 10 year old son helped me and it was so much fun! When I tried one while it was still warm I said "these are the best I have ever had!" When my husband came home and tried one he said the exact same thing!! I agree with the poster that said not to leave out the lemon zest!! These are great!! Thank you Ina!!

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  • on August 16, 2012

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    Very light, delicious muffins. My granddaughter, Claire who is almost five, made these almost by herself! I agree with some of the other comments; this recipe makes a LOT of muffins (32 of them. I'm going to be able to put some in the freezer. We will be making these again.

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  • on August 03, 2012

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    These are awesome, light, great texture and pls do yourself a favor and do not omit the lemon zest...If you do, you won't be getting the best possible flavor out of these muffins...love that they are just done in 2 bowls and do not need to get the mixer out like in Ina's coffee cake muffins! Ina is the bomb diggity!!! :

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  • on July 26, 2012

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    This was the first time I made these muffins. I always follow the recipe exactly how it is written the first time. I was able to bake 4 dozen muffins. 2 dozen mini and 2 dozen regular size. I filled the cups 3/4 full. I baked them for 20 minutes.
    I would like the nutritional information as well. They are delicious!

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  • on June 13, 2012

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    I've made these muffins twice and they're a hit! I just need the nutritional info ;-

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  • on April 29, 2012

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    Not enough blueberries, they stuck to the wrappers, they took 10 minutes longer and didn't get any crown on top at all. Tasted ok, but I'm glad I put sugar on top and added vanilla.

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  • on April 16, 2012

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    I was a little worried when I finished the batter and it was so thick. I'm no baker, so I had no idea if I had done something really wrong, or if it was OK. I baked them off, and they turned out great! The buttermilk gives them a really nice tang. They have a bit of a salty-ness to them, so they are great for cutting in half, slathering in butter, and frying up in a pan. I've made other blueberry muffins from recipies on here, and this one is the best by far!

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