Yield: Yields 12 muffins.
This muffin batter is also delicious with the flavoring variations that follow the recipe. Be sure to add the fruit before the batter is fully mixed to avoid overmixing.
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Cranberry-Orange Muffins: In place of the lemon zest and blueberries in the batter, add orange zest and chopped fresh cranberries.
Banana-Walnut Muffins: Don’t add any zest to the batter. Instead add 1-1/2 cups thinly sliced ripe banana and 3/4 cup coarsely chopped toasted walnuts.
Overfilling the muffin cups gives you those great big bakery-style muffin tops.
Definitely going to add this to the muffin repertoire. My husband likes what he calls "cake like" blueberry muffins. These are the best cake like blueberry muffins I have made. I also like finecookings good for you blueberry muffins. Thank you fine cooking for giving me two very good blueberry muffin recipes!
I have used the recipe from issue 77 many times, but since we've moved I no longer have it. Happily I found it online and made these blueberry muffins today. Just out of the oven, they smell so good. Great texture and flavor, I love these muffins.
These are some of the best blueberry muffins I have had! My only substitution is to use vegetable oil instead of butter, which keeps the muffins moist longer.
This is an excellent batter. It has a very nice consistency and taste to it. I make it once a week for a farmers market I go to and vary the type of berries I use.
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