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I combined a favorite yellow cake recipe with a muffin recipe to come up with this light, sweet muffin when we first opened the restaurant in 1980. At that time, we were the only ones int he area who served muffins. Now many restaurants feature homemade muffins, but somehow my blueberry variety has always remained a favorite with our guests.—Bonnie Ebenhoeh, Heritage House, Chesaning, Michigan
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 serving (1 each) equals 204 calories, 7 g fat (4 g saturated fat), 52 mg cholesterol, 271 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Bonnie's Blueberry Muffins in Taste of Home April/May 1994, p51
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Jul. 08, 2011 by Lucky4You
These are great! They are moist and taste wonderful. Wold make again and again.
Reviewed on Jul. 21, 2010 by dori2
To dense...more cakelike then muffins, taste was not bad..but won't make again.
Reviewed on Jun. 20, 2010 by julieanne22
These are really wonderful. They're not crumbly, they're soft and moist. I made them in with a extra-large muffin pan...bake on 350 degrees for 35 mins.It could be a great change of pace for a child's lunch....muffin, hard boiled egg, piece of fruit or fruit salad and milk. Yummm!
These are really wonderful. They're not crumbly, they're soft and moist. I made them in with a extra-large muffin pan...bake on 350 degrees for 35 mins.
It could be a great change of pace for a child's lunch....muffin, hard boiled egg, piece of fruit or fruit salad and milk. Yummm!
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