Yield: Yields 12 regular-size or 6 large muffins.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is my go to recipe for blueberry muffins. If using frozen berries, take about two tablespoons of flour and coat the berries before mixing into the batter. This keeps the batter from turning blue. I have made this recipe many times and only had one failure-but I think it was because I did not follow the instructions with the order of adding ingredients. Good recipe, consistent results if you follow the recipe.
These are very delicious. I didn't bother with the crumble and used 3/4 of a cup of sugar. Hint - use paper muffin cups as the blueberries can be a bit runny.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?