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All Reviews for Double Blueberry Muffins
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 1 hr 15 mins
Yield: Makes 12
blueberry muffins
Ingredients
Ingredient Checklist
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 1 tablespoon sugar
2 large eggs
2 cups fresh blueberries, rinsed and dried
1 tablespoon grated lemon zest, (from 1 lemon)
1 cup all-purpose flour, (spooned and leveled)
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Cook's Notes
Because the batter contains mashed blueberries, it will have a grayish color after being mixed. Don’t worry; the baked muffins will still turn a nice golden brown. Using an ice-cream scoop makes it easy to divide the batter evenly and neatly among the lined cups.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 1 hr 15 mins
Yield: Makes 12
blueberry muffins
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 1 hr 15 mins
Yield: Makes 12
Recipe Summary
prep: 20 mins
total: 1 hr 15 mins
Yield: Makes 12
prep: 20 mins
total: 1 hr 15 mins
prep:
20 mins
total:
1 hr 15 mins
Yield: Makes 12
Makes 12
blueberry muffins
blueberry muffins
Ingredients
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup plus 1 tablespoon sugar
- 2 large eggs
- 2 cups fresh blueberries, rinsed and dried
- 1 tablespoon grated lemon zest, (from 1 lemon)
- 1 cup all-purpose flour, (spooned and leveled)
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Directions
Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin (or two 6-cup tins) with paper cups. With an electric mixer, cream butter and 3/4 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat until combined.
In a shallow bowl, mash 1/2 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporate (mixture will appear separated).
In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 1 1/2 cups blueberries.
Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in pan 20 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.
Cook's Notes
Because the batter contains mashed blueberries, it will have a grayish color after being mixed. Don’t worry; the baked muffins will still turn a nice golden brown. Using an ice-cream scoop makes it easy to divide the batter evenly and neatly among the lined cups.
Cook’s Notes
Because the batter contains mashed blueberries, it will have a grayish color after being mixed. Don’t worry; the baked muffins will still turn a nice golden brown. Using an ice-cream scoop makes it easy to divide the batter evenly and neatly among the lined cups.
Reviews (9)
Add Rating & Review
56 Ratings
5 star values:
15
4 star values:
17
3 star values:
15
2 star values:
8
1 star values:
1
Reviews (9)
Add Rating & Review
56 Ratings
5 star values:
15
4 star values:
17
3 star values:
15
2 star values:
8
1 star values:
1
Add Rating & Review
56 Ratings
5 star values:
15
4 star values:
17
3 star values:
15
2 star values:
8
1 star values:
1
56 Ratings
5 star values:
15
4 star values:
17
3 star values:
15
2 star values:
8
1 star values:
1
56 Ratings
5 star values:
15
4 star values:
17
3 star values:
15
2 star values:
8
1 star values:
1
- 5 star values:
- 15
- 4 star values:
- 17
- 3 star values:
- 15
- 2 star values:
- 8
- 1 star values:
- 1
Martha Stewart Member
Rating: 5 stars
06/28/2011
I have tried many blueberry muffin recipes with little success or satisfaction. This was fairly easy, full of blueberries, and came out absolutely delicious. I will be using this as my go to blueberry muffin recipe!
Martha Stewart Member
Rating: Unrated
06/27/2011
I made these cupcakes twice - the first time I followed the recipe and they were very good. I used organic cornmeal and I thought the cornmeal made them just a bit bitter. The second time I made them, I substituted brown rice flour for the cornmeal and they came out much better than the first batch. The rice flour added some sweetness without sacrifice the crunchy bite...
Martha Stewart Member
Rating: Unrated
09/07/2008
LOVE BLUEBERRIES AND CREAM. AFTER 10 YEARS I FIND OUT HUBBY LIKES BLUEBERRY MUFFINS
Martha Stewart Member
Rating: Unrated
08/14/2008
I was really intrigued by the cornmeal aspect of this recipe, so I gave it a try... but I think I prefer a little more traditional blueberry muffin recipe after all. I didn't mind the texture of the cornmeal very much, but I felt like it overpowered the taste of the blueberries just a bit. Overall, not bad muffins, but I don't think I'll be making more of these muffins any time soon.
Martha Stewart Member
Rating: Unrated
08/06/2008
i've often wondered if it matters whether or not the milk and eggs are room temperature when it comes to making muffins...does it make a difference?
thanks!!!
Martha Stewart Member
Rating: Unrated
08/06/2008
I love these muffins!! The cornmeal add real substance and saves the muffin from being overly sweet and oily as most 'breakfast breads' are.
Martha Stewart Member
Rating: Unrated
07/16/2008
After reading this review,maybe omitting the cornmeal and subbing all flour would improve the texture and taste?
Martha Stewart Member
Rating: Unrated
06/23/2008
I made these muffins and was very disappointed with the results. The texture is awful. Like having sand in your throat. I wish I could have my fresh blueberries back. Yuck!
Martha Stewart Member
Rating: 5 stars
06/28/2011
I have tried many blueberry muffin recipes with little success or satisfaction. This was fairly easy, full of blueberries, and came out absolutely delicious. I will be using this as my go to blueberry muffin recipe!
Rating: 5 stars
Rating: Unrated
06/27/2011
I made these cupcakes twice - the first time I followed the recipe and they were very good. I used organic cornmeal and I thought the cornmeal made them just a bit bitter. The second time I made them, I substituted brown rice flour for the cornmeal and they came out much better than the first batch. The rice flour added some sweetness without sacrifice the crunchy bite...
Rating: Unrated
Rating: Unrated
09/07/2008
LOVE BLUEBERRIES AND CREAM. AFTER 10 YEARS I FIND OUT HUBBY LIKES BLUEBERRY MUFFINS
Rating: Unrated
08/14/2008
I was really intrigued by the cornmeal aspect of this recipe, so I gave it a try... but I think I prefer a little more traditional blueberry muffin recipe after all. I didn't mind the texture of the cornmeal very much, but I felt like it overpowered the taste of the blueberries just a bit. Overall, not bad muffins, but I don't think I'll be making more of these muffins any time soon.
Rating: Unrated
08/06/2008
i've often wondered if it matters whether or not the milk and eggs are room temperature when it comes to making muffins...does it make a difference?
thanks!!!
I love these muffins!! The cornmeal add real substance and saves the muffin from being overly sweet and oily as most 'breakfast breads' are.
Rating: Unrated
07/16/2008
After reading this review,maybe omitting the cornmeal and subbing all flour would improve the texture and taste?
Rating: Unrated
06/23/2008
I made these muffins and was very disappointed with the results. The texture is awful. Like having sand in your throat. I wish I could have my fresh blueberries back. Yuck!
All Reviews for Double Blueberry Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Double Blueberry Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
