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Very Simple Blueberry Muffins

What you need: 

1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup nondairy milk
1/4 cup vegetable oil
1 cup frozen blueberries

What you do: 

1. Preheat oven to 400 degrees F. Place baking cups in a muffin pan.
2. In a mixing bowl, combine flour, sugar, baking powder, and salt. Stir in nondairy milk and oil.
3. Fold in blueberries. Pour into baking cups and bake for 25 to 30 minutes.

Preparation Time: 
5 minutes, Cooking time: 30 minutes
Cooking Time: 
30 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

The first time I made these I followed everything exactly except I used chocolate chips as my son didn't want blueberries. I used coconut oil and plain, no sugar added almond milk. They came out ok but I thought they were really chewy... Not sure what I did wrong. The second time I made them I used 1/2 teaspoon of salt, added 4oz of plain applesauce an extra 1/4 cup of sugar. I think perhaps a full cup of almond milk too. I lowered oven temp to 375 and baked for 30 minutes. I also used blueberries this time. They are cooling in the pan right now. They already seem much springier. I don't normally eat gluten (I get horrible bone pain) but was trying to get these right for my boyfriend and kiddo. They still don't seem that done to me but I can't tell if it's the moisture from the frozen blueberries or they need to be baked longer. So I left them in the pan... Hope they turn out... I also would have added lemon juice but am out. I tried one and the flavor was great:-) just need to get the baking time down - it's a new muffin pan too...never used the small ones before today. 

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These turned out beautifully.  I made 6 large muffins.  Added 1/2 tsp. vanilla and a tsp. dried lavender.  Smelled wonderful while baking and tasted great!

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Made these today and they turned out great.  Crunchy top and sides, moist inside, baked through with lovely little pops of blueberry.  I used fresh blueberries, organic whole spelt flour, organic coconut sugar and almond milk.  Reduced the salt to 1/2 tsp. and added 1/2 tsp. vanilla extract.  Topped the muffins with a cinnamon-sugar mixture before baking.  I got 9 large muffins and we ate most before they even cooled! Will definitely make again and try different berries (raspberries, blackberries).  Thanks for an easy and excellent recipe. 5 stars!

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I made these last night and they were AMAZING. Just the right amount of blueberries and the dough raised nicely. I had 9 muffins in total (weird number, I know lol). I will probably be making these again later in the week. Here are the things that I changed: 2/3 cup of sugar, 1/2 teaspoon pink sea salt, 1 cup almond milk, 1/4 cup earth balance ( in place of vegetable oil), 1 cup semi frozen blueberries, 1 teaspoon vanilla extract, and 1/4 teaspoon cinnamon. I loved them, my omni partner loved them, and so did my omni coworker!!! Next time I will make a crumble topping.

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This is the recipe I use all of the time now for making muffins.  It works out great!  Often, I choose to use whole wheat flour which doesn't go as well with blueberries, so I make apple muffins instead!  Add one apple chopped small instead of the berries, a little cinnamon, brown sugar instead of regular, and sprinkle some oats and raw sugar on top before baking.  Yummy!  I double the recipe and it works perfectly then to fill a full muffin pan with 12 large muffins.

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These were done at 15 minutes. I got 9  muffins out of a batch. My only change was cutting the salt to 1/2 teaspoon. They were delicious and very well-received! I will definitely be making these again. 

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I made these today and they were delicious!

i used oat flour instead of wheat and 3/4 cup honey instead of sugar in a doubled recipe. I also only used 1 tsp of salt for the doubled recipe, not two.

they are scrumptious!

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Sooooooooooo easy, soooooooooooooooooooooooooooo good!! Ate at least half of the batch myself...and I made them this morning...

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These muffins are excellent. However I found them to be a little too salty so I added 1/4 tsp. of salt instead of 1 tsp. I also added 1/4 tsp. of vanilla extract. They came out really superb. Also, use a regular six muffin cup pan and fill each almost to the top.

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Yellthese are SOOOOOOOO good* will be making them again

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