Blueberry Muffins
Show: Barefoot Contessa
Episode: School Today
Rate This RecipeRead users' reviews (18)
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Total Reviews: 18
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By betty1336
on April 15, 2012
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I have made these muffins twice...one with and one without the zest. The zest muffins are definitely better! The buttermilk also makes the muffins incredibly moist. The recipe states that it makes 20 muffins. I get 24 large ones. Did Ina use a larger muffin pan??
By simrancooks
on April 12, 2012
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LOVE these muffins. They are always a crowd pleaser when I make them. They keep in the refrigerator well for at least one week. I re-made them in a mini muffin pan. It made 3 batches of 24 each and served it at my sons birthday party. No left overs!
By jdf_70_12250576
bel air, 60
on April 06, 2012
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I didn't want to make too many of these so I cut the recipe in half. I used a muffin tin and only made 6. They baked for the same amount of time that the directions gave and were done when the timer went off. My family really liked them. Ina, when you made these did you use a cupcake pan or muffin tin?
By bstapleford_125...
Columbia, 60
on April 02, 2012
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Very good and moist
By wtraynor
McAllen, TX
on April 01, 2012
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Loved them. So did my friends. I followed the recipe as written, only making the addition of a little turbinado sugar on top before baking since I was worried they wouldn't be sweet enough. I needn't have worried about the sweetness. They were delicious and have a nice crumb.
By Michigan Foodie
Oxford, MI
on March 27, 2012
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Very good flavor. I used slightly less lemon zest (1t and it was just right. I would not reduce the amount of blueberries, they were just the right amount. The only issue I had was that the tops were not rounded, but flat. Bake until golden brown, the time depends on your oven.
By Maria1960
on March 26, 2012
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These muffins are great! Lots of blueberries in every bite! Didn't have any lemon zest but they were good just the same. Mine took longer than 25 minutes, I just left them in the oven until they were golden brown. Delicious warm! Very easy recipe.
By luckylinz7
on March 25, 2012
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Really good recipe, but I would cut the blueberries in half.